FIRST COURSE: HIRAMASA CRUDO
shaved Asian pear, miso tuile, honey & lemon vinaigrette

Wine: NV Pierre Richard “Perles d’Automme”, Pinot Noir, Jura France

SECOND COURSE: TORCHED ORA KING SALMON
pomegranate agrodulce, buttered barley, walnut oil

Wine: 2019 Parres Balta “Blanc de Pacs”, Xarel. lo Blend, Penedes, Spain

THIRD COURSE: BRANDADE
salted cod, blistered pomme puree, micro green salad

Wine: 2018 Dinavolo “Dinavolino”, Malvasia Bland, Emilia-Romagna, Italy

FOURTH COURSE: FEATHER BROOK FARM EGG TAGLIATELLE
pecorino romano, house cultured butter & shaved alba truffle

Wine: 2019 Garganuda, Corvina Blend, Valpolicella, Veneto, Italy

FIFTH COURSE: NEW ENGLAND BOUILLABAISSE
butter braised kale, bouillabaisse, king prawn, white fish, mussel & scallop

Wine: 2019 Poderi Sanguinetto I & II, Biancame Blend, Tuscany, Italy

SIXTH COURSE: CHILI GLAZED BASS
braised white bean, guanciale, shaved fennel salad & mint gazpacho

Wine: 2017 Jaulin-Plaisantin “Dolmen”, Cabernet Franc, Chinon, France

SEVENTH COURSE: A TRIO OF SMOKED CHERRY BISCOTTI, TIRAMISU, & ITALIAN OPERA CAKE
Wine: Estevez “El Candao” Pedro Ximenez, Jerez, Spain