Enjoy Kiran's cuisine and thoughtful wine pairings as Thyann Johnson, regional manager from Bouchard Pere et Fils, speaks about wine.

Reception
Egg Shells filled with Vodka Cream and Caviar
Lemongrass-infused Ceviche
Poached Oysters Wrapped in Green Leaves
Cockle Clams in Curry Sauce
Pairing: Bouchard Chassagne Montrachet 2011

First course
Saffron-infused Lobster Risotto with Poached Gulf Shrimp and Meyer Lemon Jam
Pairing: Bouchard Meursault 2011

Second course
Cumin-infused Warm Vichyssoise with a Polenta-crusted Scallop and Chive Cream
Pairing: Bouchard Puligny Montrachet 2011

Intermezzo
Passion Fruit Sorbet

Third course
Double-roasted Cornish Hen, Le Puy Lentils with Truffles, Caramelized Pearl Onions and Black Garlic
Pairing: Bouchard Vosne Romanee 2011

Fourth course
Lamb Wellington with Garlic New Potatoes, Baby Carrots and Turnips
Pairing: Bouchard Nuits St. Georges 2011

Dessert
Dark Chocolate Mousse with Walnut Fruit Bread and Cheeses
Mysore Coffee
Pairing: Bouchard Premier Cru Pommard 2011