First Course
The evening will begin with a tenderloin carpaccio served with arugula, mustard oil and grana padano presented by The Capital Grille and paired with a 2020 Barbaresco from Bruno Porro in Italy.
Second Course
Truluck’s will be preparing a jumbo lump crab cake over dilled tartar sauce that will be paired with a 2022 Sancerre from Les Herses Loire Valley.
Third Course
Timpano’s pork Florentina will be served with spinach, mascarpone, roasted garlic and lemon and complemented by a 2020 Rosso di Montalcino DOC hailing from Cipresso, Italy.
Fourth Course
The braised short rib by Morton’s The Steakhouse will be accompanied by baby onions, roasted carrots and sour cream mashed potatoes and paired with malbec from Mendoza.
Fifth Course
The last course will feature a pina colada tres leches plated with toasted coconut, roasted pineapple and rum anglaise by The Grateful Palate Catering and Events. The dish will be paired with a Moscata Sparkling from Sol Fa Soul Mendoza.
