Apéritif
Smoked salmon and cucumber rolls with dragon fruit and kumquat vinaigrette
Glass of sparking Vouvray ~ Gilles Gaudron, Blanc de Chenin brut – or housemade pineapple-ginger juice
Appetizers
Grilled avocado with red grapefruit, champagne vinaigrette, and micro greens
Chateauneuf du Pape (white blend): 2018 Domaine Chante Cigale, Rhone Valley, France
Entree
Grilled ribeye steak with garlic mushrooms and sugar snap peas
Halibut, salmon and monk fish kebab with wilted spinach and french lentils
risotto, Asparagus and wild mushroom, shaved parmesan (V)
Cabernet Sauvignon: 2017 Tonella Cellars, Rutherford, CA
Dessert
Apple and cinnamon tart with toasted coconut, custard and mint
Orange olive oil cake with creme fraiche, mascarpone and berry reduction
Dessert Wine
Sauternes: 2016 Petit Giraud, Sauternes, France