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Bubbles & Passed Hors d'oeuvre

COURSE I

Butter baked King Crab Legs
Jean-Claude Boisset, Bourgogne Aligoté , Les Moutots 2018 

COURSE II

Ravioli | ricotta, walnut, arugula, lemon zest
Domain Gassier ‘Nostre Paris’ Blanc, Rhone, France 2017

COURSE III

Berkshire Pork Chop | cider brined, braised bacon, pomegranate relish
Daniel Chotard Pinot Noir, Sancerre 2018

COURSE IV

Beef Wellington | gorgonzola, Madeira wine drizzle
Crocus L’Atelier Malbec de Cahors 2016

COURSE V

Chocolate Hazelnut Torte
Domaine de la Tour Vielle, Reserva, Banyuls

$150 per person (tax and gratuity included)