– AMUSE BOUCHE –

Tart of mushroom duxelles and seared oysters, tarragon glacage

 

– 1ST COURSE –

Creamy porcini and chestnut soup, truffle cream, sourdough croutons, chives
Rodney Strong Chardonnay

Frisee and roast pears, Clemson Blue cheese, roasted pecans, fines herbes,
champagne vinaigrette
Antonutti Traminer

boneless pan fried quail breast, carolina gold rice grits, trumpet mushrooms, madeira red eye jus, crispy prosciutto
Stoller Pinot Noir

Torchon of Hudson Valley foie gras, apple jack gelee, buttery brioche toasts
Villa Wolf Gewurztraminer

 

– 2ND COURSE –

Pirlou of 7 fishes
Sokol Blosser Rose’

Herb crusted beef Prime Rib, garlicky potato gratin, broccolini, red wine jus, horseradish
Conn Creek Cabernet Sauvignon

Cavatelli, wild mushrooms, black truffles, madeira\
Moet & Chandon Champagne

Pan roast filet of grouper, glazed shallots, wild and exotic mushrooms, port wine jus
Il Poggio Aglianico Sannio

Rack of lamb, rainbow carrots, roast potatoes, macerated mission figs
Lirica Primitivo di Manduria

 

– 3RD COURSE –

Chocolate chess pie, bourbon whipped cream, brown butter hazelnuts
Cocchi Barolo Chinato

Panettone bread pudding with candied ginger,
Villafranche Sauternes

Pecan Pie
Villa Balestra Moscato Rose