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Spotlight – Domenic Battistella, Executive Chef, Red Rocks Café, Huntersville, NC

Amuse:  Gigamoto Oyster – Lemon zest, Kim Crawford Marlborough Sauvigon Blanc, Pop Rocks

Salad:  Yellow Tomato – Cured Tasmanian king salmon, roasted red pepper, basil oil, pickled shallots, micro basil

Fish:  Ahi Tuna – Wild fennel pollen, crisp pork belly, cannellini beans, arugula, chive oil

Meat:  Rosemary Skirt Steak – Golden Parisian potatoes, emulsified aged balsamic, caper relish, sweet smoked paprika

Dessert:  Ginger Coriander Crème Brulee – Rhubarb compote, Grande Marnier strawberries, hazelnut tuile

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