- Heirloom Beet Saladgoat cheese mousse, duck confit, purple mustard Semillon/Sauvignon Blanc / Muscadelle, De Haux, Château Lamonthe
- Seared Scallops & Shrimp Cioppinospicy tomato fennel broth, foccacia croutons Pinot Blanc, Zind Humbrecht
- Pan Seared Redfishcarrot flavors, green curry, coconut tuile
- Black Truffle Cavatellibraised beef short rib, parsnip cream
- Peppered Quail and Foie Grascreamy grits, chanterelles, roasted apple
- Grilled Filet Mignoncrab gratin, crisp potato tart, ginger foam
- Predessert
- Dessert