Event Intro

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














