Marc Orfaly
Seared Maine Scallop
with Black Truffle-Celery Root Foam,
Creamed Spinach, and Toasted Almonds
Vins de Vienne Condrieu

Barbara Lynch
Bay Scallop Raviolini
with Crème Frâiche,
Sevruga Caviar, and Chives
Wine selection to be announced

Jeremy Sewall
Smoked Salmon Cannelloni,
with Peekytoe Crab, Baby Fennel,
and Saffron Vinaigrette
Wine selection to be announced

Second course: Pinot Noir

Marc Orfaly
Exotic Ragu of Shellfish
with Thai Broth, Brunoise Vegetables,
and Crispy Black Rice Cake
Rasmussen Pinot Noir

Barbara Lynch
Roast Breast of Squab
with White Bean Crostini
and Black Truffles
Wine selection to be announced

Jeremy Sewall
Seared Diver Scallop
with Matsutake Mushrooms
and Truffle Ragout
Wine selection to be announced

Third course: Syrah

Marc Orfaly
Daube of Beef Short Ribs
with Pomegranate Crust, Sliced Sirloin,
and Potato Purée
Vins de Vienne Cornas

Barbara Lynch
Lamb Noisettes Provençal
Wine selection to be announced

Jeremy Sewall
Braised Beef Cheek
with Curried Onion Jam,
Cabbage, and Parsnip Puree
Wine selection to be announced