Rabbit terrine with juniper berries and red wine gelee

Glazed Kumamoto Oysters with Ossetra Caviar and parsley oil

Moet & Chandon Rose Imperial Champagne

Strawberry-rhubarb and brandy sorbet

Pan seared swordfish with pineapple puree and vanilla-saffron sauce and red beet greens

Citrus confit salad with frisée, goat cheese and smoked sea salt

Chateau de Sancerre, Sancerre

Butter poached bison with fingerlings, baby carrots and bordelaise sauce

Asparagus soup shooter with morels and black truffles

Seared foie gras on toasted brioche with Bing cherry sauce and pepper cress

Chateau La Nerthe, Chateauneuf-du-Pape

Roasted pheasant with sweet onion, orange and smoked bacon stuffing with cider glaze

Dungeness crab raviolis with leek puree and ancho chili hollandaise

French artisanal cheeses with crostinis, blood orange chutney and duck confit

Chateau La Nerthe, Chateauneuf-du-Pape, Cuvée des Cadettes

Bittersweet chocolate and candied almond tart with mocha cream and caramel

Dom de Coyeux Muscat