cucumber/tomato/crab salad served in half avocado, topped with crispy nori

Paired with Forge Cellars Classique Riesling 2017, FLX

Cajun rice croquette filled with andouille sausage and caramelized bell peppers topped with spiced grilled prawn

Paired with Priest Ranch Grenache Blanc 2016, Napa

cider brined pork loin cutlet fried and topped with a green bean and sweet potato salad dressed with a pecan brown butter

Paired with Millbrook Winery NYS Pinot Noir 2016 Hudson Valley NY

slow roasted brisket slathered in raspberry/chipotle bbq sauce and served with a cheddar/cornbread pudding

Paired with Juggernaut Hillside Cabernet Sauvignon 2016, California

with Vanilla bean ice cream

Paired with Orchard Hill Verde Cider NV, Hudson Valley NY