Join us at Moreton Fig on Wednesday, December 2, for an unforgettable evening of food and wine featuring the Boisset Collection. Enjoy a cocktail reception followed by a four-course dinner thoughtfully prepared by USC Culinary Director Chef Hussain Zouhbi, featuring unexpected wine pairings guided by Tabitha Alger of the Boisset Collection.

Discover bold flavors, exceptional wines, and a dining experience that challenges traditional pairing conventions.

Welcome Cocktail: Alchemy 44 (Mocktail Alternative: Garden 108)

Tray Passed Bites: White Anchovy Seaweed Cone, Compressed Green Grape, Horseradish Labneh, and Chili Pearls

Duck Confit Croquette Rose-Quince Gel, Crushed Pistachio

Sunchoke & Smoked Almond Roasted Green Grape, Preserved Lemon, Buckwheat Sesame Tart

Dinner Menu
1st Course: Kumamoto Oyster, Ume, Hibiscus Tea & DeLoach Zinfandel Air, Pink Peppercorn
(Vegan Alternative: Encapsulated Oyster Mushroom)

2nd Course: Charred Little Gem Lettuce, Roasted Maitake Mushroom, Watercress, Celery Leaf, Parsley, Tarragon, Chervil, Green Herb Emulsion, Cranberry-Verjus Vinaigrette, Toasted Hazelnut

3rd course: Roasted Beef Tenderloin, Celeriac–Potato Pavé, Glazed Baby Turnip, Chablis Beurre Blanc, Crispy Capers, Charred Green Onion Oil
(Vegan Alternative: Glazed Savoy Cabbage Roulade)

4th course: Chocolate Tart, Black Cherry–Cassis Compote, Ganache of Valrhona Guanaja and California Olive Ranch Arbequina Olive Oil, Whipped Dark Chocolate, Espresso-Cacao Nibs, Mint Crème Glacée, Maldon Sea Salt

Space is limited. Reservations are required.

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