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FIRST COURSE
Chesapeake Blue Crab Salad
English pea tendrils, shaved fennel, Meyer lemon crème fraiche, tarragon oil and an Old Bay-dusted brioche crisp
Wine Pairing: Pinos Gris

SECOND COURSE
Pan-seared Pacific Halibut
Morel mushroom and spring onion fricassee, celery route velouté, chive oil, crispy shallot
Wine Pairing: Chardonnay

THIRD COURSE
Potatoes Fondant
Cherry-aleppo gastrique, spring pea puree, roasted baby carrots and herbed jus with whipped garlic feta
Wine Pairing: Pinot Noir

FOURTH COURSE
Braised Wagyu Beef Cheek
White miso-dashi jus, parsnip puree and roasted trumpet mushrooms in an aged sherry vinegar reduction
Wine Pairing: Pinot Noir Reserve

FIFTH COURSE
Valrhona Dark Chocolate Ganache Tart
Oregon hazel nut praline, fleur de sel caramel and Chantilly cream