Menu

FIRST COURSE
• Grilled Chicken Thigh Paillard, Slow Roasted Tomato, Olive and Capers
  Chateau D'Esclans - "Whispering Angel", Provence, France

SECOND COURSE

• Grilled Scallop and Potato Pincho, Romesco Sauce and Toasted Hazelnut
  Schloss Gobelsburg, Zweigelt Blend, Kamptal, Austria

THIRD COURSE

• Bisteca Fiorentina Grilled Dry Aged Ribeye, Arugula and Shave Parmiggiano Reggiano Crostini
  La Spinetta - "Casanova", Sangiovese Blend, Tuscany, Italy

FOURTH COURSE

• Cherry Vanilla Gelato, Dark Chocolate Pate de Glacer, Amarena Cherry
  Domaine de la Bastide - "Figue", Grenache Blend, Rhone, France