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The Menu

Reception

Snacks paired with Le Cardinale Blancs de Blanc, Tournan, France

First Course

 Apple and celery salad, pecorino toscana, toasted walnuts, olive oil. Paired with:
Alexander Valley Vineyards, Chardonnay, Alexander Valley, California

Second Course

 Warm Corn soup, chili oil, lime. Paired with:
Paddle Reef Sauvignon Blanc, Marlborough, New Zealand

Third Course

 Roasted duck breast, carrot orange puree, charred onion freekeh salad. Paired with:
Lopes De Haro Crianza, Rioja, Spain

Dessert

 Brown butter cake, apple compote, caramel sauce


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