$100.00 includes wine & pre-dinner cocktails
Menu curated by Chef Martha Hubbard
- Chili and Tamarind Baked Mussels
- Beef Tartare - Shallot, Quail Egg, Shrimp Toast
- Black Pepper & Ginger Shrimp with Pork Glass Noodles
- Lemongrass Creme Brulee and Coconut Florentine
September 9th, 2018
6pm cocktails
7pm dinner