Chef Leyton Ashley and Sommelier Michael Bancks of Terroir at Craggy Range Winery - Hawke's Bay, New Zealand

Native Smoked New Zealand Scampi with Heirloom Tomato, Basil, and Muscavado Jelly

Native Smoked New Zealand Scampi with Heirloom Tomato, Basil, and Muscavado Jelly

Native Smoked New Zealand Scampi with Heirloom Tomato, Basil, and Muscavado Jelly

First Light Venison, Candied Walnuts, Chiogga Beet Root, Juniper Cream, Watercress, and Pomegranate Molasses

Duck Trio: Confit Leg, Duck Foie Gras Boudin Blanc, and Sous-Vide Breast with Red Cabbage, Baby Turnips, and Turnip Puree

Duck Trio: Confit Leg, Duck Foie Gras Boudin Blanc, and Sous-Vide Breast with Red Cabbage, Baby Turnips, and Turnip Puree

Paua Squid Ink Ravioli with Shaved Fennel and Moss Cress Salad, New Zealand Scampi, Citrus Foam, and Kina Hollandaise

Paua Squid Ink Ravioli with Shaved Fennel and Moss Cress Salad, New Zealand Scampi, Citrus Foam, and Kina Hollandaise

Sauteed Rose Veal, Fennel Crumbed Veal Sweetbreads, Onion Soubise, Local String Beans, and Crab Apple

Sauteed Rose Veal, Fennel Crumbed Veal Sweetbreads, Onion Soubise, Local String Beans, and Crab Apple

Chef Leyton Ashley

Sommelier Michael Bancks

Terroir at Craggy Winery

Terroir at Craggy Winery

Terroir at Craggy Winery

Craggy Winery

Craggy Winery

Craggy Winery

Craggy Winery

Craggy Winery

Craggy Winery