First Course

Ahi Tuna, Avocado Mousse, Fava Beans, Pickled Shallots, Cilantro Lime
Masseria Li Veli Verdeca, Salento, Puglia, Italy

Fresh herbs and citrus awaken the palate like the first warm afternoon of the year. Verdeca brings coastal minerality and lift, illuminating the green vibrancy of fava and avocado while echoing the brightness of lime.

Second Course

Seared Barramundi, Smashed Potatoes, Creamy Tomato Basil
Catena Alta Historic Rows Chardonnay, Mendoza, Argentina

Sun ripened tomato and basil speak to gardens just beginning to flourish. This Chardonnay offers depth and elegance, balancing richness with refined acidity, capturing the warmth of lengthening days.

Third Course

Gnocchi, Chicken and Kale, Creamy Consommé
Panther Creek Pinot Noir, Russian River Valley, United States

Earth softens in spring, and this course reflects that gentle transition. Silken gnocchi and tender greens meet the subtle red fruit and floral undertones of Pinot Noir, creating harmony that feels grounded yet lifted.

Fourth Course

Chianti Braised Beef Cheek, Parmesan Polenta
Nozzole Chianti Riserva, Tuscany, Italy

A final nod to the comfort of cooler evenings. Slow braised depth meets Tuscan structure and vibrant cherry notes, reminding us that spring still carries a touch of winter’s soul.

Dessert

Squash Ice Cream, Chocolate Sphere, Toasted Coconut
Villa Wolf Gewürztraminer, Germany

Fragrant and expressive, Gewürztraminer brings floral perfume and gentle spice that bloom against chocolate and toasted coconut. A sweet, aromatic finish that feels like the season fully in flower.

Join us as we step into spring, one course, one glass, one moment of renewal at a time.