Five Courses with Wine

1. Butter poached Mero cheek with pickled diakon salad and canteloupe powder.
2. Lobster Pierogies with Meyer Lemon marmalade and fresh fig.
3. Venison osso bucco with farrow, smoked tomatoes, and truffle poached shallots.
5. Cassis infused chocolate mousse brownie with hazlenut tuile and spherified Frangellico cream.