400 Beach Seafood and Tap House

Champagne Toast

Amuse Bouche

First Course

Jumbo Lump Crab Stuffed Shrimp
Remoulade and Smoked Paprika Oil
Gruner Veltliner, Towi, Austria

Second Course

Arugula with Beets
Mandarin Oranges, Feta Cheese, Strawberry Champagne Vinaigrette
Rose, Mimien Provence, France

Third Course

Prime Tenderloin Filet and Parmesan Crusted Lobster Tail
Yukon gold Boursin Mash, Roasted Organic Mini Shitake Mushrooms, Port Wine Reduction, Sriracha Cauliflower Puree
Cabernet Franc, Tintonegro, Uco-Valley, Mendoza, Argentina

Fourth Course

Salted Caramel "S'Mores" Creme Brulee
Graham Cracker Crust, Whipped Marshmallow, Chocolate Lattice
Petite/Petit, Michael David, Ludi, California