Visiting Chef Menu

Friday April 20 $125 per person 6:30 p.m. Le Jeune Chef Restaurant


Lump Crab Flutes with Spicy Louie and Chive

Ahi Tuna and Smoked Salmon Lollipops

Stinky Pimento Cheese Crostini

Secoli, Pinot Grigio, 2015

DOC Venezia, Italy

Babylon’s Peak, Shiraz Carignan Blend, 2015

Paardeberg Swartland, South Africa

First Course

Alaskan King Salmon Butterfly

Sea Scallop and Lobster Mousse, Dill Crème Fraiche, Caviar, and Champagne Dressing

Shannon, Chardonnay, Circle O Ranch, 2015

Lake County, Mendocino, California

Second Course

Sharp Cheddar Popcorn Bisque

Amber Lager, Aged Cheddar, and Fresh Popped Corn

Main Course

Rack of Pork
Slow Smoked and Apple Cider Brined, Sweet Onion and Honey Crisp Chutney, Crispy Smashed Rosemary Russets, and Natural Jus

Santa Julia, Reserva, Malbec Cabernet Franc Mountain Blend, 2015

Valle de Uco, Mendoza, Argentina


Chocolate Mousse Box

Filled with Fresh Berries, Apricot Glaze, Raspberry Quenelle, and Chocolate Batons