First CourseCrispy oyster amuseParsley tomato and dill ragu, grated ManchegoPaired with Treana Blanc
Second CoursePan seared scallopMole pasilla, lime citrus yogurt, dehydrated pineapple, micro saladPaired with the Treana Chardonnay
Third CourseBraised Veal CheeksWhipped Truffle mousseline, piperade veggies, celery leafPaired with Treana Cabernet Sauvignon
Fourth CourseDuck rilletteMexican chocolate mousse, kumquat jam, house made brioche toast pointsPaired with Austin Hope Cabernet Sauvignon
$115 per person