Forge and Vine

1st Course: Smoked salmon
Served on granny smith apple chips topped with a variety of edible flowers and a small dollop of dill crème fresh.

2nd Course: Tomato consommé
A tomato soup that has been clarified to a broth. Served with spinach crackers.

3rd Course: Sliced fruit martini
Honey dew melon, cantaloupe, watermelon and baby queen pineapple. Served rimmed on a martini glass with a splash of Champagne.

4th Course: Pomegranate marinated Kobe beef
Served with pan-seared pancetta-wrapped bacon and caramelized plantains.

5th Course: Mousse Napoleon