Blossoms & Bottles: A Spring Wine Dinner

Join us for an elegant evening celebrating the flavors of spring, perfectly paired with exquisite wines.

Curated by Chef de Cuisine Christopher Jonas

First Course

Seared Scallop
Pea Purée | Oyster Mushroom | Pork Belly | Snap Pea
2022 Tenuta Regaleali Buensenso

Second Course

Spring Ravioli
Ramp Ricotta Filling | Morels | White Asparagus | English Peas
2019 Cotarella Ferentano

Third Course

Chicken Roulade
Baby Spring Vegetables | Lemon Beurre
2020 San Polo Rosso di Montalcino

Fourth Course

Carrot Cake
Sour Cream Gelato | Dehydrated Carrot | Candied Walnuts
2023 Ceretto Moscato D’Asti