course one
Hamachi Crudo
smoked pineapple, grapefruit, yuzu kosho
- Sauvignon Blanc, Napa Valley, 2021$0.00
course two
Uovo Raviolo
preserved lemon, ricotta, asparagus
- Fumé Blanc, Oakville, 2020$0.00
course three
A5 Wagyu Ribeye
spring vegetables, pommes dauphinoise, salsa macha
- BDX, Bordeaux Blend, Oakville, 2019$0.00
course four
Long Island Duck Breast
braised leeks, red pepper chutney, purple sweet potato espuma
- Cabernet Sauvignon, Ta Kalom, 2021$0.00
course five
Peach Shortcake
quince, sour cherry, vanilla gelato
- Sauvito, Sauvignon Blanc, Oakville, 2018$0.00