Merlot Poached Pears/Cinnamon Candied Pecan Dust - White Burgundy

Citrus Brown Butter Seared Scallops/Pickled Fennel - Chenin Blanc

Sous vide/Cast Iron Seared Duck Breast/Port Wine & Cherriess - Pinot Noir

Goat Cheese & Fig Creme Brulee - Sparkling Rose


Chef Matthew May has chosen new recipes to tantalize your taste buds! Your participation in any menu preparation, cooking, plating or serving is highly encouraged. *Maximun 12 people per group event

"Food & Wine Pairing" Saturday October 2nd @ The Cosmopolitan #12


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