Chef Rob Mcdaniel & Student Chef Jana Earp
egg salad tart | ikura | chive
A Curated Lineup of New Realm’s Freshest “Beer Brewed At Auburn” on Draught

Chef Andrew Litherland & Student Chef Riley Tallent
“caviar financier” | lump crab | yuzu chive crème fraiche | caviar
Moet Imperial Brut Rose

Chef Frank Stitt & Student Chef Paige Rohman
smoked salmon tartine | sourdough | gribiche | farm egg
pickled pearl onion | dill
Outlier Pinot Noir

Chef Ford Fry & Student Chef Hope Van Der Riet
fromage blanc tortellini | brown butter truffle | parmesan
Neyers Chardonnay, Carneros District, Sonoma County

Reception Cocktail
Espresso Martini, Van Gogh Espresso Vodka

Chef Rob Mcdaniel & Student Chef Jana Earp
First Course
gulf yellowfin tuna | chilton county strawberry aguachile | avocado mousse | cilantro
2024 Massican, Annia White, California

Chef Andrew Litherland & Student Chef Riley Tallent
Second Course
charred scallop with lobster
tomato | white asparagus | escabeche sauce | shichimi mayo | osaka
lemon dressing | shiso pesto
J De Villebois Pinot Noir

Chef Frank Stitt & Student Chef Paige Rohman
Third Course
elysian field lamb shoulder | anson mills grits | roast carrots
castelvetrano olives | orange zest | sugar snaps
Neyers Sage Canyon, California Red Wine

Chef Ford Fry & Student Chef Hope Van Der Riet
Fourth Course Dessert
basque cheesecake | creme fraiche | brown butter | hazelnut
Veuve Clicquot Yellow Label