First Course: Sole poached in aromatic sesame coconut broth, with potatoes, green beans, and watercress.
Pairing: New Zealand Sauvignon Blanc (TBD)
Second Course: Blueberry miso soup with creme fraiche and red shiso.
Paring: Merlot (TBD)
Third Course: Sweet potato spaetzle with kraut, shiitakes, mustard greens, coppa, and bean paste.
Pairing: Alsatian Pino Noir (TBD)
Fourth Course: Frozen ginger agave yogurt with fig jam, cantaloupe mint granita, fresh figs and mint garnish.
Pairing: Moscato d'Asti (TBD)
First Course: Grilled sardines on a crispy oyster and black olive rice cake, with swiss chard, egg yolk, and a red beet-artichoke sauce.
Pairing: French Gamay (TBD)
Second Course: Summer squash, bell pepper, arugula, and cucumber salad in eggplant vinaigrette with almonds and goat cheese.
Paring: Zinfandel (TBD)
Third Course: Moroccan braised chicken over quinoa, with charred okra, marinated tomato, and caramelized onion soubise.
Pairing: Australian white blend (TBD)
Fourth Course: Bourbon vanilla pudding with pralines, beignets, and grilled pear.
Pairing: Vendages Tardives
First Course: Some apetizer. Add the description of this course here
Pairing: Some Wine. Add description of the wine, where it is from, etc.
Second Course: Main dish
Paring: Some Wine
Third Course: Salad or something
Pairing: Some Wine
Fourth Course: Dessert