Prepared by Chef Frankie & Chef Andrew
Presented by Lee Moffitt

First Course

Beet Salad
Arugula and radicchio with red wine vinaigrette, roasted beetroot, feta cheese, and candied walnuts

Paired with Kracher Pinot Gris Trocken

Second Course

Beef Carpaccio
Lightly seared beef tenderloin, pink salt, cracked peppercorn, ancho chili, lime zest, crushed pumpkin seeds, micro cilantro, and Manchego cheese

Paired with François Labet “Île de Beauté” Pinot Noir

Third Course

Lamb Lollipops
Seasoned with Aleppo garlic, coriander, cumin, and orange zest; served with masa polenta, grilled heirloom carrots, and chili-mint sauce

Paired with Delas Crozes-Hermitage Syrah

Fourth Course

Dragon Fruit Raspado

Paired with Seven Daughters Moscato