Chef Chris Hathcock
point au pin oyster | smoked caviar | egg yolk jam | creme fraiche
charleston hot pepper vinegar
Champagne, Moët & Chandon, Impérial Brut, Epernay, France

Chef Pablo Penalosa Najera
sikil pak tostadas | scallops | guacamole | micro cilantro
2018 Winderlea “Shea Vineyard” Pinot Noir, Willamette Valley, Oregon

Chef Gustavo Rios
“canned” hamachi crudo | avocado | spicy mayo | crispy rice | regiis ova trout roe
2022 Holman Ranch “Susan’s Saignée” Rosé of Pinot Noir, Carmel Valley, California

Chef Tonya Thomas
sweet potato cake | whipped white chocolate cream cheese | dried cherries
miso caramel | toasted black benne seeds
2018 Freemark Abbey Cabernet Sauvignon, Napa Valley, California

Chef Chris Hathcock
First Course
blue crab | littleneck clams | sunflower | fennel | green strawberry | cucumber
2018 Winderlea Chardonnay, Willamette Valley, Oregon

Chef Pablo Penalosa Najera
Second Course
tuna aguachile | passion fruit ginger | pickled jicamas | chile serrano
2019 Holman Ranch “Three Brothers” Pinot Noir, Carmel Valley, California

Chef Gustavo Rios
Third Course
Painted Hills forty eight hour short-rib | potato confit | asparagus
caramelized onion soubise | king trumpet mushrooms | sauce bordelaise
2018 Freemark Abbey Rutherford Cabernet Sauvignon, Napa Valley, California

Chef Tonya Thomas
Fourth Course Dessert
sombi bruleed brown butter rice pudding | grilled pineapple
mango coulis | puffed black rice | ginger snap tuile
Champagne, Moët & Chandon, Nectar Rose, Epernay, France