1st course: Endive Salad with poached peach, sweet pickled shallots and roasted pecans and dressed with berry balsamic glaze. Paired with 2013 Joseph Drouhin Beaujoleis-Villages.
2nd course: Lamb Trio - Seared lamb lollipop over root veggie puree, marinated lamb lollipop over cous cous salad, and fried lamb lollipop over sweet potato, cranberry and Brussels hash. Paired with 2015 Chateau Laussac biz Bordeaux.
3rd course: Floral cold smoked duck charcuterie served with fennel, black berry gastric, crostini and brie cheese and edible merigolds. Paired with 2016 Domaine De La Janasse.
4th course: Seared scallop entree served with sweet potatoes, spiced apple, pear au gratin and charred leeks. Topped with thyme and sea salt foam and garnished with red masago. Paired with 2009 Le Haut-Lieu.