©
luyaozers: 1st Pairing: Can Feixes Blanc Seleccio Parellada Belnd, 2010, Spain
©
luyaozers: 1st Course: House-smoked lake trout with roasted beets, arugula and horseradish creme fraiche
©
luyaozers: 1st Course: Cured salmon spring roll (vegetables and peppers) with a soy glaze and chile syrup
©
luyaozers: Bramble On - Broker's Gin, lemon, raspberry preserves and mint
©
luyaozers: 2nd Pairing: Woop Woop Chardonnay, 2011, Australia
©
luyaozers: 2nd Course: House bruschetta topped with braised snails, white bean puree, peas, mint and crispy prosciutto
©
luyaozers: 2nd Course: Grilled eggplant and red onion, cracked temiti olives and oregano-greek yogurt
©
luyaozers: 3rd Pairing: Indomita Cabernet Sauvignon, 2010, Chile
©
luyaozers: 3rd Course: Gnocchi and spring peas with manchego cheese
©
luyaozers: 3rd Course: Denver lamb ribs topped with pickled peppers and a side of habanero cream
©
luyaozers: 4th Pairing: Domaine des Escaravaille Rhone Blend, 2010, France
©
luyaozers: 4th Course: Dry-aged prime strip loin, aged balsamic, brown butter with a side of roasted summer squash, chiles and mint
©
luyaozers: 5th Pairing: Chateau Renni Brut Cava, NV, Spain
©
luyaozers: 5th Course: Brioche donuts over lemon curd and buttermilk panna cotta with rhubarb puree topped with lemon shortbread
©
luyaozers: 5th Course: Brioche donuts over lemon curd and buttermilk panna cotta with rhubarb puree topped with lemon shortbread