Seared Alaskan Sea Scallops, cauliflower puree, toasted pecan butterPaired with Laurent-Perrier Ultra Brut ChampagneSherry braised pork cheeks, black truffle-potato pureePaired with 2018 Maxinin Grunhaus Reisling Sekt BrutRed wine braised beef short rib, black eyed peas, glazed carrots, bacon lardonsPaired with Michel Mailliard, Champagne 1er Cru Brut CuveeHerb crusted rack of lamb, stone ground mustard demi, wild mushroom risottoPaired with 2019 Molly Dooker Miss Molly Sparkling ShirazBlood orange, raspberry panna cotta Paired with Graham Beck, Bliss Nectar Rose