FIRST COURSE (includes all three)

PAIRED COCKTAIL: Corpse Reviver #2

gin, Lillet blanc, fresh squeezed lemon juice, orange vérité, absinthe rinse

Middle East

succulent chicken schwarma with pickle and house-made tzatziki

Korea

bulgogi-style beef BBQ with pickled carrot, crisp cucumber, Asian pear and Marin

Peru

herb-roasted Andean chicken, served with bright ají verde sauce and sweet corn salsa

SECOND COURSE

PAIRED COCKTAIL: Gone Pickin'

botanique nr. 07, bourbon, strawberry lemon syrup, egg white

Grilled Summer Harvest Salad

tender couscous tossed with ripe peaches, topped with both grilled salmon and coulotte steak, served over field greens with house-made zip sauce

COURSE THREE

PAIRED COCKTAIL: Lavender Sangria

lavender vodka, fresh summer fruit, white wine

Fruit Tart

crisp tart shell with creamy vanilla pastry cream, crowned with seasonal fruit and a delicate apricot glaze