Tasting Menu

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5 COURSE TASTING MENU

85    TASTING MENU
120  WITH WINE TASTING PAIRINGS

140  WITH FULL PAIRING


1  AMUSE BOUCHE
CELERIAC SOUP

JP CHENET – BLANC DE BLANC, FRANCE


2  SECOND COURSE

PORK RILLETTE

2014 PIC CHAPOUTIER – GRENACHE/SYRAH, COTES-DU-RHONE

OR

SPOT PRAWN

2015 CAVALCHINA BORDALONI CHIARETTO – CORVINA/RONDINELLA, VENETO


3  THIRD COURSE

SCALLOP

2014 NICOLAS POTEL, CHARDONNAY, MACON-VILLAGES

OR

TROUT

2014 PAUL ANHEUSER – BLANC DE NOIR, NAHE


4  FOURTH COURSE

LAMB

2014 BARISTA – PINOTAGE, SOUTH AFRICA

OR

SHORT RIB

2014 LA VENDIMIA – TEMPRANILLO, RIOJA


5  PRE-DESSERT

WHATCHAMACALLIT PEANUT/BROWN BUTTER/CHOCOLATE

KOPKE – RUBY PORT

OR

HONEY

JOTO – JUNMAI NIGORI SAKE, HIROSHIMA


TO ENSURE THE BEST DINING EXPERIENCES POSSIBLE WE ASK THE ENTIRE TABLE TO ENJOY THIS OPTION, WINE PAIRINGS SUBJECT TO CHANGE
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions