F1 Australian Wagyu ribeye grilled over Binchotan Charcoal. The scallops were grilled directly on the coal on one side. The steak was finished with a high heat sear on the coals to finish it off. The asparagus was sauteed and partnered with yellow rice. We paired it with a 2016 Raymond Cellars Cab from the Rutherford AVA.

The Final Dish