Amuse Bouche

Cauliflower Panna Cotta, Curry, Chile Sauce, Garlic Chip
WF Protea Chenin Blanc, South Africa 2015

First Course

Mushroom Forest

Roasted Enoki Mushroom, Broccoli Rabe Moss, Sherry Crouton, Mushroom Glace, Chive
WF Elouan Rose, Oregon 2015

Second Course

Almost Spring Salad

Pea Shoots, Peas, White Asparagus, Shaved Egg Yolk, Guanciale, Celery Leaf, Carrot  Thousand  Island Dressing
WF Mohua Sauvignon Blanc, Marlborough New Zealand 2015

Third Course

The Keys

Cedar Key Mussels, Key West Pinks, Smoked Paprika Angel Hair, Champagne, Shallots, Herbs
WF Chateau Tanuda Shiraz, Australia 2014

Fourth Course

Cafe Crystal Beach

French Onion Espresso, Gruyere Foam Brulee
WF Meiomi Pinot Noir, Monterey-Santa Barbara-Sonoma, 2016

Fifth Course

DeSoto Canyon

Pan Seared Barrelfish, Beurre Noisette, Rock Shrimp Risotto, Sorrel
WF La Crema Chardonnay, Sonoma Coast CA 2014

Or

McCoy Ranch at Ocala

Grass Fed Filet Mignon, Grilled Yukon Potato, Quince Sherry Jus, Spinach Puree
WF Faust Cabernet Sauvignon, Napa Valley CA 2013

Sixth Course

Sunset Bakery

Champagne Shortcake, Blood Orange, Cocoa Rouge, White Chocolate Bark, Grand Marnier Gel
WF Cuvee Jean Louis Blanc de Blanc Brut Champagne, France