Menu:

First course
2020 Huguet de Can Feixes, Blanc Selecció, Penedès, Spain

Raw Maine Scallop, Lemon, Olive Oil, Fried Parsnip

 

Second course

2020 Pascal Henriot, Auxerrois, Coteaux de Champlitte, IGP Franche-Comté, France 

Maine Sole Stuffed with Maine crab, Buerre Blanc

 

Third course

2013 Senorio Peciña, Rioja Reserva DOC, Spain

Maine Monkfish, Herb Bread Crumb, Buerre Rouge

 

Fourth course
2019 Gary Farrell, Chardonnay, Russian River Valley, California

Maine Lobster Agnolotti, Preserved Corn, Parmesan, Tarragon

 

Dessert course

NV Domaine du Mas Blanc, "Le Colloque", Banyuls Hors d'Age AOC, France 

Chocolate Caramel Tart