Roc Meynard Bordeaux Blanc-
Seafood pot pie-shrimp, scallops, fish, lobster sauce, fennel, pastry crust
Chateau Cantaloup Medoc-
Duck confit salad-winter greens, duck fat croutons, dried cranberries, wine poached pears, cider vinaigrette
Chateau Grand Francaise 2019-
Pork Belly and pulled pork terrine-braised mustard greens, fennel apple chutney
Chateau Pas De L’Ane St. Emilion Grand Cru 2015-
Stuffed steak with mincemeat, sauce belle epoque, whipped truffle potato puree
Chocolate mousse, compressed cherry