PASSING
Sweetbreads with Mustard and Leeks, Foie Gras on Cauliflower, French Breakfast Radish with Black Truffle Salt, Scallop with Celery, Olive Oil Egg Salad on Cucumber with Chive, Flat Iron Steak and Shallot
Vodka Thyme and Lemon Cocktail, Chateau Les Valentines Cotes du Provence ROSE 2015
SEATED
Halibut with Avocado, Frisse and Girasol- Buckwheat Olive Oil Bread
Lucien Jacob Bourgogne Hautes Cotes de Beaune Rouge 2012
Asparagus, Fava Beans, Fiddle Head Ferns, Sorrel, Watercress and Arugula- Sesame Seed Roll
Muller-Grossman Gruner Veltliner Grosser Satz 2015
Wood Grilled Chicken with Morels, Pea Shoots and Ramps- 48 Hour Bread
Alain Chabanon Coteaux du Languedoc “Campredon” Rouge 2014
Appalachian Cheese and Walnut Cracker
Frozen Coconut, Vanilla Cake with Rhubarb Compote, Caramel Sauce and Candied Pecan
Jacques Lassaigne Blanc de Blancs Brut “Les Vignes de Montgueux” NV
Bites: Chocolate Cake, Macadamia Coconut Macaroon, Matcha and Sesame Drop, Bay and Vanilla Wafer