The Wine Cellar & Bistro

1st Course: Half shell oyster with yuzu vinaigrette, yellow tomato gazpacho with Goatsbeard goat cheese tuile and purple potato blini, goat creme fraiche and American caviar

2nd Course: Goji berry glazed Patchwork pork tenderloin, creamed grits with Goatsbeard Munster and gingered carrot & jicama slaw

3rd Course: Wild Salmon Tasting:
-Ceviche with mango, roasted pepper, key-lime cilantro
-Hot smoked with truffled parsnip brulee and purple basil
-Baked with shitake, dill and Goatsbeard Walloon and asparagus vichyssoise

4th Course: Grilled Wagyu Kobe ribeye with Goatsbeard bleu sauce, candied olives, summer squash, French beans and sweet onions

5th Course: Baked Goatsbeard camembert in pastry with MO peaches, berry compote and three-mint pecan pesto