The culinary adventure begins with canapés featuring a harmonious blend of flavors. Seared scallops paired with apple fennel purée, pickled mustard seeds, and crispy prosciutto provide a delightful burst of textures and tastes. Alongside, guests can enjoy mini crab vol-au-vents filled with lump crab, summer corn, and tarragon. These delectable bites are perfectly complemented by the effervescent elegance of Dom Pérignon 2008, known for its refined bubbles, bright acidity, and notes of brioche and citrus.

For the first course, guests will savor a luxurious dish of East coast lobster tail and scallop mousse, served with celeriac purée and transmontanous caviar beurre blanc. This rich and creamy dish is paired with Domaine Dauvissat Chablis Grand Cru Les Clos 2005, a wine celebrated for its crisp minerality, vibrant acidity, and nuanced flavors of green apple, citrus, and wet stone, which enhance the delicate seafood flavors.

The second course features a decadent braised short rib raviolo, enriched with béarnaise sauce and sautéed spinach. This hearty and flavorful dish is accompanied by two exceptional wines: Occidental Bodega Headlands Vineyard Cuvée Elizabeth Pinot Noir Sonoma Coast 2012 and Domaine Nicole Lamarche La Grande Rue 2018 Cuvée 1959 in Magnum. The Pinot Noir offers rich, complex flavors of dark berries, spice, and earthy undertones, while the La Grande Rue brings elegance with its refined tannins, bright acidity, and layers of red fruit and floral notes.

Next, the third course presents succulent magret duck breast, served with butternut squash purée, pickled endive, and cherry gastrique. This dish is elegantly matched with Château Figeac St-Émilion 1er Grand Cru Classé 1989, a Bordeaux known for its silky texture, balanced tannins, and complex flavors of plum, blackberry, tobacco, and hints of cedar, which perfectly complement the richness of the duck.

The evening also includes an exclusive Bordeaux tasting, commented by Alex and Marc, featuring exceptional vintages such as Château Lafleur Pomerol 1959 and Château Montrose St-Estèphe 1928. Château Lafleur Pomerol 1959 offers deep, concentrated flavors of dark fruits, truffle, and earthy nuances, while Château Montrose St-Estèphe 1928 is renowned for its powerful structure, elegant tannins, and layers of blackcurrant, leather, and spice.

For the fourth course, guests will indulge in exquisite Mishima U.S. wagyu tenderloin, accompanied by truffle pomme pavé, foie mousse, shaved Périgord truffles, white asparagus, and veal glacé. This luxurious dish is paired with Château Hosanna Pomerol 2000, which boasts velvety tannins, rich fruit flavors, and a long, complex finish, and Château Cos d’Estournel St-Estèphe 1982, known for its full-bodied structure, deep flavors of dark berries, and notes of tobacco and exotic spices.

The culinary journey concludes with a delightful Cruller Sundae, featuring blueberry coulis, cheesecake ice cream, amarena cherries, and edible flowers. This dessert is perfectly complemented by the rare Tokay Aszu Eszencia Hegyaljai Allami Gazdasagi Borkoombinat 1957, a sweet wine with luscious flavors of apricot, honey, and caramel, offering a perfect and luxurious end to an unforgettable dining experience.

This menu promises an extraordinary dining experience, with each course carefully paired to create a symphony of flavors.