Chef Joshua Cain
southern spring green tomato pie | goat cheese mousse | crispy pork belly | alabama sunshine glaze
Bianco, Tenuta Regaleali, Sicilia DOC 2023

Chef Silvia Baracchi
pecorino tartlet with peas and goji berries
2023 Baracchi O'Lillo Toscana Rosso IGT

Chef Tonya Thomas
rosemary-smoked duck breast | farro risotto | fava beans | spring peas | charred ramp vinaigrette
amarone-infused reduction
2023 de la boue Willamette Valley Pinot Noir

Student Chefs Mary Flavin and Sophie Snyder
vanilla bean olive oil cake | basil mascarpone mousse | strawberry compote trifle
Moët Impérial Brut Champagne

Chef Joshua Cain
First Course
alabama white bbq shrimp carpaccio | lump crab meat | hackleback caviar pickled okra
baby heirloom tomato
2022 Neyers Chardonnay, Carneros District

Chef Silvia Baracchi
Second Course
duck cannelloni with coriander carrot sauce and parmesan fondue
2019 Baracchi Ardito Toscana Rosso IGT

Chef Marcus Repp
Third Course
olive oil-poached halibut | provencal-style artichoke barigoule | saffron-vermouth emulsion
heirloom radish | confit fingerling potatoes
2023 de la boue Willamette Valley Pinot Noir

Student Chefs Mary Flavin and Sophie Snyder
Fourth Course Dessert
chocolate torte with a chocolate mirror glaze | amarena cherry compote
candied hazelnuts with shortbread crumbs topped with a toasted brown sugar meringue
Ruinart Rosé Champagne