Ahi Tuna Tartare with Avocado Mousse, Yuzu Gel, and Sesame Crisp

Served with a Welcome Cocktail – Mezcal and Bourbon Inspired Cocktail

 

Butter-Poached Lobster Tail with Cauliflower Purée, Golden Osetra Caviar, and Lemon-Chive Beurre Blanc

Frank Family, California, Chardonnay

Duck Breast à l’Orange with Black Truffle Potato Mousseline, Roasted Baby Carrots, and Pinot Noir Reduction

Row 503, Oregon, Pinot Noir

Beef Short Rib Braised with Blackberry-Port Jus, Charred Cipollini Onions, and Smoked Parsnip Purée

Seghesio, California, Zinfandel

Chocolate Marquise with Espresso Crémeux, Black Currant Coulis, and Gold Leaf

Oberon, NAPA, Cabernet