Warm lobster congee with lime and chestnut broth

 Sabine Godmé, 1er Cru Blanc de Blancs, Verzenay


Himalayan cordycep mushrooms and seaweeds dressed with miso and sesame

2014 Wyncroft ‘Wren Song’ Lake Michigan Shore Riesling


Grilled venison tartare and cherrystones finished with clam cuisson

2016 Tête, Touraine, Loire Valley Rosé


Atlantic skate wing ‘en papillote’ with sunchoke hollandaise

2015 Cognard ‘Le Vieux Château’ Montagny 1er Cru White Burgundy


Grilled Snake River Farm wagyu beef with turnips and miso-yaki

2016 Lionel Faury, Rhone Valley Syrah


Consommé and tea sandwiches with persimmon voulevant and chicken liver tempura


Roasted venison chop with chestnuts, dark chocolate mole and charred cabbage

2014 DeLille Cellars 'D2' Columbia Valley Bordeaux Blend


Brillat Savarin filled arpege egg layered with dried fruit compote and candied quince

2016 Bernard Rondeau ‘Methode Ancestrale’ rosé, Bugey-Cerdon



Frozen arauca chocolate parfait with sweet potatoes and pickled kumquat

Amaro Lucano, Matera, Italy


Poached pears with yuzu custard and champagne granité





ten course tasting menu  125     wine pairing  75