• Prepared by talented culinary experts, David Girard and Eduardo Robles at the home of WBH board member Marsha Hierbaum.


• Includes pairings of red and white wines specially selected for the food served


• In between courses, your hosts will show you their art collection and special treasures

Sample menu:

• Charcuterie board of imported cheeses, grilled olives, rosemary infused baked nuts, dates and cracker flats


• Thai chili shrimp soup with coconut croutons


• Wild mushroom, artichoke and parmesan grilled crostini


• Heirloom tomato, beet and burrata cheese tower atop mixed field greens drizzled with a pear and Gorgonzola vinaigrette


• Venezuelan chicken plantain croquettes with wasacaca sauce


• Baked Chilean Sea-bass glazed with a butter cream sauce served on a bed of garlic and nutmeg infused spinach


• Grilled baby lamb chops with a mint chimichurri paste, orange honey and ginger glazed carrots served alongside chive and parsley butter fingerling potatoes


• Assortment of desserts


• Many more to choose from, subject to your approval