Hors D’oeuvre – Zephyr Squash Blossom Hummus
Amuse Bouche – Taramasalata | Louisiana blue crab, chickpea tuile, kalamata olives
Paso Robles Rosé
First Course – Diver Scallops Tartare | cured fennel, creole tomato consomme, osetra caviar
Daou Bodyguard Chardonnay
Second Course – Seared Rohan Duck Breast | foie gras, freekeh risotto, date gastrique
Daou Pessimist Red Blend
Third Course – Wagyu Tenderloin | morel mushrooms, za’atar fondant potatoes
Daou Soul of a Lion Cabernet Sauvignon
Fourth Course – Cherry From The Tree
WELCOME Aperitivo
Aperol spritz
Antipasti
Tulip tree trillium triple crème Brie Wrapped in puff pastry, Fresh figs, White truffle honey
Vino: mesa, vermentino “Giunco” doc
Primi piatti
Spice crusted tuna, avocado, pine nuts, Citrus supremes, Sardinian flatbread
Vino: Planeta, Frappato di Vittoria DOC
Pasti
Wild mushroom ravioli, caramelized onions, marsala cream, micro basil
Vino: Sella & Mosca, Cannanau Riserva
SECONDI PIATTI
Polpette al sugo
Pork & fennel meatballs, stewed tomatoes, fried polenta, arugula salad
Vino: mastoberardino, Radici Taurasi aglianico docg
Dolce
Pistachio tiramisu
Sicilian pistachio crema, mascarpone cheese, lady fingers, whipped cream
Vino: cuvage champenois, Nebbiolo d’alba
“rose” brut doc
WELCOME Aperitivo
Aperol spritz
Antipasti
Tulip tree trillium triple crème Brie
Wrapped in puff pastry, Fresh figs, White truffle honey
Vino: mesa, vermentino “Giunco” doc
Primi piatti
Spice crusted tuna, avocado, pine nuts, Citrus supremes,
Sardinian flatbread
Vino: Planeta, Frappato di Vittoria DOC
Pasti
Wild mushroom ravioli, caramelized onions,
marsala cream, micro basil
Vino: Sella & Mosca, Cannanau Riserva
SECONDI PIATTI
Polpette al sugo
Pork & fennel meatballs, stewed tomatoes,
fried polenta, arugula salad
Vino: mastoberardino, Radici Taurasi aglianico docg
Dolce
Pistachio tiramisu
Sicilian pistachio crema, mascarpone cheese,
lady fingers, whipped cream
Vino: cuvage champenois, Nebbiolo d’alba
“rose” brut doc