1.SERVING Gillardau oysters w. Pinapple mignonette & nori Chavost Champagne ""Blanc D’assemblage"" 2. SERVING Pumpkin soup w. Iberico Pork Sausage & Shiitake Lavernette Chardonnay Pouilly-Fuisse ""Le Bleu"", 3. SERVING Braised Beef cheeks, Seleriac pure, Kale Sprouts Alice Beaufort pinot Noir ""Charmoire"" 4. SERVING white choclate cremeaux, homemade vanilla icecream, citrus foam Cocktail of choice