COURSE 1: Quattro Carpaccio

Created by: Chef Stefan Johnson – Webster’s Prime, Quattro Carpaccio – caprese, aragosta, bistecca, melone – “Dinner in Four Tastes” Paired with Sofia Blanc de Blancs

COURSE 2 - Green Gazpacho

Created by: Chef Brandon Mendoza – Burdick’s for Breakfast Green Gazpacho – sweet lemon glazed crab, candied almond, mango, green onion Paired with The White Doe

COURSE 3 - Monkfish

Created by: Chef Joe Pearson – Zazios Monkfish – potato, honey lemon aioli, speck Paired with Diamond Collection Chardonnay

COURSE 4 - Ravioli Uovo Ragu di Manzo

Created by Chef Alec Durocher – Old Burdick’s Bar and Grill Ravioli Uovo Ragu di Manzo – beef cheek and spring onion ragu, black truffle cream, egg yolk, grilled spring onion, parmigiana reggiano Paired with Director’s Cut Cabernet Sauvignon

COURSE 5 - Duck Confit

Created by Chef John Mendles – Radisson Banquets and Catering Duck Confit – crispy pancake, spiced and pickled plums, duck skin Paired with Director’s Cut Cinema

COURSE 6 - New Zealand Elk

Created by Chef Nate Shaw – Webster’s Prime New Zealand Elk – lardo di colonnata, verde fried rice, spring ramp kimchi, soy emulsion Paired with Eleanor

COURSE 7 - Rhubarb Toasted Almond Custard Tart

Created by Chef Sherrie Feight Rhubarb Toasted Almond Custard Tart – Michigan rhubarb, amish butter, raspberry cream Paired with Gia Frizzante