The Menu
Quantum Leap Wines
Chef Jason Wolfe of Cuisiniers Catered Cuisine & Events
- Avocado Toast Charred Corn, Jalapeño, Mandarins, Sliced Radish, Pumpkin Seeds
- Brisket Stuffed Piquillo Peppers Marcona and Tomato Sofrito
- Pickled Eggplant, Cherries, Cippolini Onions & Spiced Labneh
Chef Scott Pizzo Chef de Cuisine at Highball & Harvest, The Ritz-Carlton Orlando, Grande Lakes
- Heirloom Tomato Salad
- House-Made Cornbread Croutons, Green Goddess, Orlando Burrata, Pickled Onions
Executive Sous Chef Anukul Hampton of the Hilton Bonnet Creek and Chef Alberto Navarrete Arias of La Luce
- Sangiovese Braised Short Rib
- English Pea and Celery Root Puree, Baby Carrots, Horseradish Gremolata
Rabii Saber, Executive Pastry Chef, The Four Seasons
- Blueberries Delight
Florida Blueberries, Lemon Crèmeux Center, Pistachio White Chocolate Crunch