Jorge Ordonez moscatel mixed olives.

Curtis Heritage Rhone Cuvee focaccia with escarole, eggplant, fontina, oven dried tomato.

Mulderbosch Chenin Blanc roasted beets with pecorino, laurel chenel goat cheese and greens, walnut vinaigrette.

Zaca Mesa Viognier mixed greens with porcini vinaigrette, maytag bleu cheese, pecans.

Zind Humbrecht Pinot D'alsace thai conch and tuna salad.

Plungerhead Zinfandel pan fried caicos conch with balsamic vinegar and lime.

Elk Cove Pinot Gris wood grilled dry sea scallops with roasted cherry tomato, caper and olives.

Furlan Ribolla Gialla warm escarole salad, crispy calamari, fennel, white beans, parmesan.

Chateau Tuileries frog legs with leek, anchovy and roasted pepper crostini, red kale salad.

Bokish Lodi Rosado provencale fish stew with artichoke crostini, lemon aioli.

Turnbull Sauvignon Blanc fresh softshell crab with roasted pepper tonnato, sicilian relish, capers.

Turkey Flat Barrosa Rose wood grilled cuttlefish with wild ramp aioli, spicy mango aioli, anchoiade.

Indaba Chardonnay sauteed maine spotted skatewing with baja bay scallops, tomato, capers, olives, herb beurre blanc.

Keenan Chardonnay wood grilled rare tasmanian ocean salmon with bok choy, shiitake mushroom, dashi beurre blanc.

St. Urbans-hof Riesling slow cooked northwest sturgeon with tea leaf"salad, ponzu aioli.

Living Jewel Chilled Sake lemongrass tuna with thai black rice and squid fritters.

Cesari Mara Ripasso crispy quail with feta, cucumber and watermelon salad, spicy aioli.

Newton Claret braised short ribs with root vegetables, black truffle.

Paul Hobbs Malbec wagyu hanger steak with onion rings, salsa verde.

Babcock Cabernet Sauvignon wood grilled elk tenderloin, shallots, portabello mushrooms, port wine.

Archetype Shiraz thai style wild boar ribs with brown basmati, mango.

Verget Chablis blue crab cake with fried green tomato, carrot reduction.

Pan Roasted Local Pompano With Grilled Saltwater Prawns crispy eggplant, orange saffron essence

Pan Seared Yellow Fin Tuna With Carolina Gold Rice grilled mushrooms, wild ramps, anson mills slow roasted polenta

Wood Grilled Grass Fed Beef Tenderloin With Port Wine potato fritters, black truffle cheese fondue

Billed Natural Duck Breast And Buck Leg Conf It With Root Vegetable Mash pecans, and caramelized pear essence

Wood Grilled North American Elk Tenderloin With Roasted Faro And Butternut Squash porcini sauce