First Course by The Capital Grille
The evening opens with a coastal touch as The Capital Grille delivers shrimp and scallop ceviche sharpened with Key lime and crunch from plantain chips, lifted by the crisp elegance of Out East Champagne Rosé from Provence.
Second Course by Truluck’s
Clean, precise flavors define Truluck’s tuna tartare, where sushi-grade tuna, cucumber, ponzu vinaigrette and pickled ginger meet the silky balance of Summers Estate Chardonnay from Napa Valley.
Third Course by Timpano
Rich and comforting, Timpano presents duck agnolotti layered with duck jus, whipped ricotta and pistachio crumble, paired confidently with Phil Long Reserve Cabernet Sauvignon from Sonoma.
Fourth Course by Morton’s The Steakhouse
Deep, slow-cooked flavors take center stage as Morton’s The Steakhouse serves red-wine-braised beef cheeks alongside sour cream mashed potatoes and charred broccolini, matched with Birds of Paradise Gran Reserva Cabernet Sauvignon from Chile’s Maule Valley.
Fifth Course by Grateful Palate Catering & Events
The finale leans indulgent with toasted coconut cheesecake from The Grateful Palate Catering & Events, finished on a fragrant note with Colores Del Sol Torrontés from Mendoza, Argentina.
