Amuse Bouche

Tempura Oyster Mushroom
Tomato jam
Truchard Roussanne

FIRST COURSE

Charred Greens & Confit Duck Salad
Candied walnuts | Caramelized Orange | Manchego Cheese
Herb-Mustard Vinaigrette
Truchard Pinot Noir

Second Course

Charred Grill Florida Cobia
Chive-Potato Dumplings | Seasonal Squash & Crab-Citrus Emulsion
Truchard Chardonnay

Third Course

Dry Aged Striploin Steak
Beef Tallow Roasted Fingerling Potato | Chili Pepper- Charred Broccolini Smoked-Bone Marrow Demi Glaze
Truchard Cabernet Sauvignon

Fourth Course

Cheese board
Chef Selection of Soft | Hard and Blue Cheeses
Fruits | Chutney | Crackers
Truchard Cab Franc