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1st course

Bouvet Ladubay, Signature Brut, France

Shrimp cakes, spicy aioli, lemon, masago

 

2nd course

Andre Brunel, Cotes du Rhone, 2015

Orange and fennel scented Seafood Bouillabaisse

 

3rd course

Domaine Ollief Taillefer, Faugeres Les Collines, 2015

Sous vide pork tenderloin, crispy porkbelly braised tuscan kale,

pureed & roasted turnips