10 Course Tasting Menu Is Available Until 8 PM For Parties Up to 4 and the entire party must participate to ensure a smooth service. Please Be Sure to Request It 48 Hours In Advance

Please inform us of any dietary restrictions ahead of time as unfortunately not all requests can be accommodated

$140 [$115] - Per Person

-Add Wine Pairing-

$100 [$80] - Per Person

All Portions Are Tasting Portions

Please allow 3 ½ hours to fully enjoy this tasting menu

Pre-Starter

Caviar Service For Two
155 [145]
osetra caviar, blinis, egg, chives, crème fraîche
NV Veuve Clicquot Ponsardin Brut Champagne (Pinot Noir / Chardonnay)
2 oz Pour

Course 1

Grilled Flatbread
poichichade, asparagus, fiddleheads, french horns, gruyere, chevre
2022 Langlois-Chateau Sancerre
(Sauvignon Blanc)

Course 2

Crab Bisque
lump crab, sherry, cream, aleppo pepper
2022 Pine Ridge
(Chenin Blanc/Viognier)

-or-

Beef Cheek Poutine
pomme frites, marcoot creamery cheese curds, tobacco onions, veal jus gras
2021 Evesham Wood
(Pinot Noir)

Course 3

Mussels
olive, potato, chablis, harissa butter, baguette
2020 Maysara Arsheen
(Pinot Gris)

-or-

Crispy Veal Sweetbreads
pepita breading, beet demiglace, parsley puree, black truffle
2022 Strub Riesling Spatlese Niersteiner Paterberg
(Riesling)

Course 4

Baby Romaine Salad
speck, feta, compressed cucumber, peppadews, citrus-mint vinaigrette
NV Stars Perelada Touch of Rosé Cava
(Xarel-Lo/Macabeo/Chardonnay)

Course 5

Elk Tartare
shallot, capers, cornichon, quail egg yolk, smoked horseradish aioli, grilled baguette, sumac
2022 Domaine Diochon Moulin-à-Vent “VV” Beaujolais
(Gamay)

-or-

Black Pepper Lobster Tail
forbidden black rice, stinging nettles, scallions, tamarind-white shoyu butter
2021 Raineri Langhe Rosato
(Nebbiolo Rosé)

Course 6

Pan Seared Atlantic Halibut
petits pois, bacon, wild mushrooms, cèpe brodo, cognac-truffle sauce
2022 Castellari Bergaglio Fornaci Gavi
(Cortese)

-or-

Seared Duck Breast
goat cheese polenta, spinach, peperonata, raspberry agrodolce
2019 Muga Rioja Reserva
(Tempranillo)

Course 7

Sorbet

Course 8

Herb Crusted Lamb Chop
braised spring vegetables, arugula, rosemary-lamb jus
2020 Caymus-Suisun Grand Durif
(Petite Sirah)

-or-

Grilled Wagyu Bavette Steak
ramps, fingerlings, shaved asparagus, radish, caper-herb vinaigrette
2019 Jordan Vineyards
(Cabernet Sauvignon)

Course 9

Beignets
mango coulis, powdered sugar
NV Quinta do Noval Fine Ruby Porto
(Blend)

Course 10

Mignardise
chef’s choice
Pierre Ferrand Pineau Des Charantes
(Cognac Grape Juice & Cognac)