Shoyu Roasted Breast of Duck Canapé, WCV Pear Preserve, Charred Napa Cabbage, Yuzu Marmalade
Ghee Poached Maine Lobster Tail, Carrot Top Pesto, Cauliflower Mousseline, Grilled Carrot Oil, White Asparagus
Local Hydropoonic Mixed Greens, Oven-Roasted Yellow and Red Beets, Chèvre crumbles, Candied Pecans, Radish, Cherry Tomatoes Sherry-Thyme Vinaigrette, Aged-Parmesan-Rosemary Tuille
House -Made Cucumber-Pomegranate Sorbet
Cast Iron-Seared Certified Angus Beef Filet Mignon, Chateau Potatoes, Confit of Shallots, Rustic Oak-Smoked Potato Puree, Caramelized Rainbow Carrots, Shaved Asparagus, Altamaha Demi-Glace
Artisan Dessert Course
Dark Chocolate Spher Melted Tableside w/ Warm Passion Fruit Creme Anglaise, citrus Scented Chiffon cake, Raspberry Mousse, Hazelnut-Mint Crumble, Strawberry Rose garnish
73.80 / person
Price per person includes 6-Course Supper, Iced Citrus Water, Iced Gourmet Tea, Gratuity and Tax.
WCV wines may be purchased by the glass or bottle!
PLEASE ARRIVE IN TIME FOR YOUR SCHEDULED SEATING TO ENJOY YOUR EVENING TO THE FULLEST!
We know life happens, so refunds will be made in total before February 4 and cannot be made after February 4. Thanks for your understanding!
This is a CULINARY ARTS EVENT, and each plate has been crafted for this special evening! Chef Patrick will accommodate any dietary/allergy challenges you may have if we know IN ADVANCE.