seasonal

 

Tamagoyaki scented with lavender
2016 Illinois Sparkling Company, Brut Rosé De Saignée

 

Ahi tuna and white sturgeon caviar with shiitake
n.v. Henriot ‘Brut Souverain’ Reims

 

Lobster au Pain dressed in ramp chimmichurri
2016 Massican, Napa Valley Ribolla Gialla/Tocai/Chardonnay

 

Asparagus tempura with sweet fish sauce and dill pickle
2014 Trimbach, Alsace Gewurztraminer

 

Alaskan halibut with summer corn, trout roe and scallop butter
2017 Villla Creek,Paso Robles Grenach Blanc

 

­­­­­ Amish chicken with morels and favas smothered in clam cuisson
2015 Les Hauts De Milly ‘Les Cloux’ 1er Cru Rully

 

Burgundy snails with spring soubise, spruce and strawberry
2017 Triennes, Provence Rosé

 

Roasted lamb saddle with artichoke farmer’s cheese and roasted escarole
2014 Yorkville Cellars ‘Richard the Lion-Heart’ Cabernet Blend

 

Brioche and strawberries
2016 Bernard Rondeau ‘Methode Ancestrale’ Rosé, Bugey-Cerdon

 

Lemon verbena pâte de fruit and white chocolate 

 

ten course tasting menu  135     wine pairing  75