Gastronomy Dinner
December 18, 2025
Thursday, December 18 | 6:30 PM
An evening of molecular gastronomy, elevated by artistry and innovation. Simply put: it’s food magic.
FIRST COURSE
Caprese Salad
Heirloom Tomato, Burrata Cheese, Basil Crystal Tuile, and Balsamic Pearls
Wine: Brancher Prosecco Superior DOCG, Extra Dry
SECOND COURSE
Tropical Foie Gras
Sous Vide Foie Gras, Tropical Fruits, Chili and Cocoa Nibs
Wine: Carmes De Rieussec Sauternes, Bordeaux, France
THIRD COURSE
Tapioca Crusted Snapper
Tapioca Crusted Snapper, Compressed Melon with Turmeric, and Chili Oil
Wine: Rolly Grassmann Alsace Riesline
FOURTH COURSE
Smoked Wagyu Ribeye
Sous Vide Smoked Wagyu Ribeye, 90 Degree New Potatoes, Emulsified Sundried Tomato Spume
Wine: Chateau Pichon Longueville, Bordeaux, France
FIFTH COURSE
Liquid Nitrogen Pecan Ice Cream, “Egg” Peach Ravioli, White Chocolate Sauce
Wine: Oremus, Tokaji Aszu, Hungary
RESERVE YOUR EXPERIENCE