Robert Irvine

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FIRST COURSE ?Nosh? Black Truffle-Scented Potato Gnocchi With Honey & Calabrian Chili Chimichurri, Pistachio, Roasted Squash & Marinated Artichoke SECOND COURSE Salad Jumbo Lump Crab & Smoked Speckled Trout Salad With Hydroponic Watercress, Shaved Fennel & Baby Herbs, Lemon Ricotta, Cucumber Vinaigrette & Pickled Red Onion THIRD COURSE Surf & Turf Duo Sweet & Savory Braised Smoked Short Rib & Lemon Herb-Crusted Pan-Seared Cod With Mushroom & Leek Ragu, Potato & Celeriac Purée Paired with Termes (Tempranillo, Spain) FOURTH COURSE Dessert Brown Butter Sticky Toffee Pecan Pie With Brûlée Délice de Bourgogne & Spiced Mango Chutney


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