Course 1

Roasted Heirloom Tomato Bisque, Crème Fraiche, Fried Basil Oil

Chateau Potensac, 2015, Medoc

Course 2

Char-siu Pork Belly, Pickled Atchara, Thai Chile Vinegar

Clos du Marquis, 2008, Saint-Julien

Le Petit Lion du Marquis de Las Cases, 2018, Saint-Julien

Course 3

Sous Vide Rack of Lamb, Mint Shisho Pesto, Za’atar Smashed Fingerlings, Harissa Roasted Carrots & Feta

Chateau Leoville-Las Cases, 2007, Saint-Julien

Chateau Leoville-Las Cases, 2010, Saint-Julien

Course 4

Dark Chocolate Nutella Mousse, Macerated Berries, Hazelnut Meringue

Chateau Nenin, 2018, Pomerol