First Course Ahi Poke Appetizer Sashimi-grade ahi cubes marinated in chili pepper water with a hint of ginger and garlic. Served on a bed of corn pudding with toasted macadamia nuts, corn kernels, and avocado and garnished with sweet onions. Paired with E. Guigal Cotes du Rhone
Second Course Cream of Asparagus Served with lemon infused olive oil drizzle. Paired with Perrin Blanc Reserve
Third Course Filet Mignon with Bourbon Garlic Cream Sauce 6 oz Filet Mignon served with bourbon garlic cream sauce, grilled asparagus, and herb potato wedges. Paired with E. Guigal Gigondas
Fourth Course Apple Berry Blossoms Flaky golden pastry stuffed with apples and berries, garnished with powdered sugar and berries. Paired with La Griveliere Chateauneuf-du-Pape
