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• Hors d'Oeuvre
  • Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pears
  • Torched Miso Escolar on Rice Crackers with 3030 Ocean Pickled Ginger Vinaigrette
  • Salt-Cured Lake Meadows Duck with Pickled Plums and Oat Crumble
  • Kushi Oysters with Champagne Mignonette
  • Champagne Nicolas Feuillatte Brut Blanc de Blancs 2004
  • Ginger Saisons > Rockmill Brewery Saison with Lemon Verbena–Infused Domaine de Canton Ginger Liqueur and Lemon Juice
• Dinner
  • Key West Pink Shrimp with Fall Squash Purée, Heirloom Peas, Baby Black Kale, Guanciale, and Fuji Apple Vinaigrette
  • Erath Pinot Gris 2011
  • Ohio Bison Carpaccio with Apple Kimchi, KJ Greens Arugula, and Spiced Pumpkin Seed Granola
  • La Braccesca Sabazio Rosso di Montepulciano 2010
  • Coconut Oil–Seared Hogfish with Cayman Islands Sweet Potato Gnocchi, Heirloom Carrot Purée, Mustard Cress, and Red Sorrel Bubbles
  • Stag’s Leap Wine Cellars Karia Chardonnay 2009
  • Texas Grass-Fed Beef Tenderloin and Mesquite-Smoked Beef Short Rib with Grilled White Heirloom Radicchio and Texas Peaches, Fried Quail Egg, and Smoked Castelvetrano Olive Sauce
  • Col Solare 2007
  • Ohio Heirloom Watermelon with Toasted Almond Cake, Almond Cream, and Pedro Ximénez Reduction
  • Prunotto Moscato d’Asti 2011
  • Mignardises