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SATURDAY, NOVEMBER 6 | 6:30PM

FIVE COURSE MENU PAIRING

First Course - Passed Hors D'oeuvres

- SALMON TARTARE, ASIAN PEAR, MELON, CITRUS GASTRIQUE -

- DUCK FOIE MOUSSE, CRISPY SHROOMS, BRIOCHE -

Pairing | Gran Moraine, Brut Rosé

Second Course

- JUMBO LUMP CRAB, HEARTS OF PALM PUREE, CAVIAR -

Pairing | Siduri, Chardonnay

Third Course

- HERB CRUSTED LAMB LOIN, WILD MUSHROOMS, BLACK CHERRY COMPOTE -

Pairing | WillaKenzie Estate, Pinot Noir

Fourth Course

- BEEF SHORT RIB "BOURGUIGNON", PEARL ONION, POTATO PUREE -

Pairing | Penner-Ash, Estate Vineyard, Pinot Noir

Fifth Course

- CHERRIES "JUBILEE", SWEET MARSCARPONE, TOASTED KATAIFI -

Pairing | Zena Crown, "The Sum," Pinot Noir

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