We started the night with some Brut Rose from Champagne Pommery before the 25 lucky guests sat down for a meal for the record books. Watch the video recap from the night and see all of the dishes perfectly plated on Front of the House below!
1st Course Champagne cured grouper | grouper butter sauce | cyclops squash | katsuobushi & gold nugget marmachutney | Regiis Ova “Siberian” caviar Paired with Champagne Pommery Brut Royal Chef Davin & Loren Waite of Wrench & Rodent Seabasstropub
2nd Course scallops | celery | vanilla | black truffle Paired with Mira Chardonnay Napa Valley 2016 Chef Phillip Esteban of Born & Raised
3rd Course Foie gras and dry aged beef dumplings | foie gras consommé | japanese onion | smoked cherry Paired with Mira Pinot Noir Stanly Ranch 2014 By Chef Anthony Sinsay of JSIX Restaurant
Amuse-bouche Aged beef fat washed Tito’s vodka Bloody Mary spheres | short rib | celery leaf By Mike Yen of San Diego Mixology
4th Course 365 | 180 | 90 | 60 day dry aged prime beef Paired with Mira Cabernet Sauvignon Stags Leap District 2012
5th Course 180 dry aged whipped goat cheese | harvest 365 day croutons | heirloom tomato espuma | blood orange and tomato water fluid gel | 180 tallow powder | candied heirloom skins By Chef Jeff Bonilla