Wild RosΓ© Night: 1st Course

American Hackleback Caviar Heirloom Hoecakes | Silken Tofu | Benne Seed Maple | Scallion Paired with: Taittinger Prestige (Reims, Champagne, France)

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Wild RosΓ© Night: 2nd Course

Diver Scallop Crudo Navel Orange | Oil Cured Olive Fennel in a Calabrian Chili Paired with: ‘Agricola’ dei Masi (Friulli, Italy)

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