First Course
Gulf Shrimp Crudo, Avocado, TX Grapefruit, Serrano, Toasted Coconut
Paired with RLV Le Sprint Brut Blanc Sparkling (Provence)
Second Course
Winter Squash Risotto, Parmesan Crisps, Lardons, Apple Gastrique
Paired with 2017 RLV III
Third Course
Smoked Tenderloin with Texas Sweet Potato, Cherry Jalapeno Chimi and Crispy Onions
Paired with 2018 RLV Syrah
Dessert Course
Dark Chocolate Torte, Orange Anglaise, Texas Pecan Crumble and White Chocolate Mousse
Paired with 2017 RLV Portejas
