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