5 COURSE TASTING MENU

85    TASTING MENU
120  WITH WINE TASTING PAIRINGS

140  WITH FULL PAIRING


1  AMUSE BOUCHE
WATERMELON GAZPACHO

JP CHENET – BLANC DE BLANC, FRANCE


2  SECOND COURSE

PORK COLLAR

2016 3-DAY WEEKEND – COUNOISE, CENTRAL COAST

OR

CRAB

2016 DOMAINE DE LA FOUQUETTE – ROSE OF GRENACH/CINSAULT, PROVENCE


3  THIRD COURSE

MAHI MAHI

2016 MUNICIPAL WINEMAKERS, CHARDONNAY, SANTA BARBARA

OR

HALIBUT

2016 CINQUE STELLE – ESTATE ALBARINO, LOS OLIVOS


4  FOURTH COURSE

LAMB

2014 HERON – MERLOT, NORTH COAST

OR

SHORT RIB

2013 ANTU – GRENACHE/SYRAH, COLCHUAGA


5  PRE-DESSERT

WHATCHAMACALLIT PEANUT/BROWN BUTTER/CHOCOLATE

KOPKE – RUBY PORT

OR

WHATCHAMACALLIT

NV PATRICK BOTTEX “LA CUEILLE” – GAMAY/POULSARD, BUGEY-CERDON


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