Start with an Appetizer of Asian Chicken Spring Roll with Black Garlic Salsa & Pickled Ginger Plums (Chardonnay)

Then enjoy a Mexican Tossed Salad with Cilantro Lime Tequila Dressing

The Main Course is Mini Wagyu Filet topped with caramelized smoked Peaches & Blueberry Chutney served with Purple Mousse Potatoes and Baby Candied Carrots (Cabernet Sauvignon)

The Finishing Touch is Creamy Keylime Pie with White Chocolate Champagne Drizzle

VIP Ticket Holders arrive at 5:30 for private time with Chef and enjoy an additional course of Lobster Ravioli with Vodka cream sauce and shaved Black Truffles!

VIP Ticket Holders arrive 5:30 for private time with Chef plus extra course.