Summer Garden Series Menu
July 30th Menu
AMUSE
Crispy Pressed Strykar Farm Pork Belly
Served with Pickled Red Onion Gelee, Chichorran & Summer Corn
Paired with: Pavolino Sparkling Rose, Italy
1st COURSE
Crab Custard
With Herb Oil & Kagula Caviar
Paired with: Langtry Farms “Genevieve Vineyard” Chardonnay, California
2nd COURSE
Pesto Stuffed Burrata Cheese
Served with a Confit of Summer Tomatoes
Paired with: La Maialina Vermentino, Italy
3rd COURSE
Piedmontese Italian Wagyu Coulotte Steak
Served with Black Garlic Butter & Jimmy Nardelo Pepper Jam
Paired with: Dusted Valley Cabernet Sauvignon, Washington
DESSERT
Lemon Meringue Tart
Paired with: Ninety Plus Cellars Riesling, Germany
DF - DAIRY FREE | TN - TREE NUT | GF - GLUTEN FREE | SY - SOY | E - EGG | F - FISH | V - VEGETARIAN | VG - VEGAN
✦ Cooking times, temperatures, and doneness may vary with method or preparation. Consuming raw or undercooked meats, seafood, shellfish, or eggs increases the risk of foodborne illness.
**Our Dinner Meal Plan consists of a starter or salad, entrée, and dessert of your choice.
Some menu items may include a surcharge. Gratuity is included on food only.