Chef Rob Mcdaniel & Student Chef Jana Earp egg salad tart | ikura | chive A Curated Lineup of New Realm’s Freshest “Beer Brewed At Auburn” on Draught
Chef Andrew Litherland & Student Chef Riley Tallent “caviar financier” | lump crab | yuzu chive crème fraiche | caviar Moet Imperial Brut Rose
Chef Frank Stitt & Student Chef Paige Rohman smoked salmon tartine | sourdough | gribiche | farm egg pickled pearl onion | dill Outlier Pinot Noir
Chef Ford Fry & Student Chef Hope Van Der Riet fromage blanc tortellini | brown butter truffle | parmesan Neyers Chardonnay, Carneros District, Sonoma County
Reception Cocktail Espresso Martini, Van Gogh Espresso Vodka
Dinner Menu
Chef Rob Mcdaniel & Student Chef Jana Earp First Course gulf yellowfin tuna | chilton county strawberry aguachile | avocado mousse | cilantro 2024 Massican, Annia White, California
Chef Andrew Litherland & Student Chef Riley Tallent Second Course charred scallop with lobster tomato | white asparagus | escabeche sauce | shichimi mayo | osaka lemon dressing | shiso pesto J De Villebois Pinot Noir
Chef Frank Stitt & Student Chef Paige Rohman Third Course elysian field lamb shoulder | anson mills grits | roast carrots castelvetrano olives | orange zest | sugar snaps Neyers Sage Canyon, California Red Wine
Chef Ford Fry & Student Chef Hope Van Der Riet Fourth Course Dessert basque cheesecake | creme fraiche | brown butter | hazelnut Veuve Clicquot Yellow Label
