Tuesday, February 11th

Event begins at 6pm

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Arugula salad with honey capra cheese, toasted walnuts and burgundy poached pears tossed in a red wine jam vinaigrette; LVE Wines Rosé

U10 scallop served with yuca purée and drizzled with a cardamon lemon, honey and rose brown butter; Henri Perrusset Mâcon Villages Chardonnay

Fried chicken and lemon preserve relish with avocado and basil jasmine rice; Schramsberg Vineyards Mirabelle Brut Rosé

Grilled beef tenderloin, roasted fingerling potatoes and pearl onions with a gorgonzola sauce; Château Angélus Tempo d'Angelus Bordeaux

Moka petit pot, chocolate and coffee custard; Fonseca Port, Bin No. 27 Reserve Port