Culinary Masters Menu: Table and Dinner presented by Chef Rob Wilson
Kona kompachi sashimi, ponzu sauce, micro wasabi. Served with a sauvignon blanc.
Cambridge house smoked salmon, maine lobster, black truffle sausage, puprle fingerling potatoes. saffron thyme sauce. Served with a Chardonnay.
Roasted muscovy duck breast, with white bean foie gras cassoulet and port wine pear gastrique. Served with pinot noir.
Trio of artisan cheeses, organic honey, quince puree and walnut bread. Served with a Shiraz.