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• Hors d'Oeuvre
  • Crispy Chesapeake Bay Oysters with Lemon–Cayenne Mayonnaise
  • White Truffle Potato Chips with Crème Fraîche
  • Salmon Tartare with Cucumbers, Chives, and Jalapeño Oil
  • Lobster Bisque with Curry–Arugula Oil and González Byass Sherry
  • Roederer Estate Brut NV (in Magnum)
• Dinner
  • White Alba Truffle, Ibérico Ham, and Local White Sweet Potato Soup
  • Blandy's 10-Year-Old Medium-Dry Verdelho Madeira NV
  • Carne Cruda with White Truffles, Aged Parmigiano-Reggiano, and Arbequina Extra Virgin Olive Oil
  • Paolo Scavino Cinghiale Nebbiolo 2010
  • Pan-Roasted Sea Scallops with Cocoa Bean–White Truffle Purée
  • Joseph Drouhin Puligny-Montrachet 2009
  • Pork Confit with Local Pumpkin–Andouille Sausage Risotto and Syrah Reduction
  • The Ojai Vineyard Melville Vineyards Syrah 2006
  • Valrhona Chocolate Cake with Espresso Sherbet and Grilled Mango
  • Heitz Cellars Ink Grade Vineyard Port NV