Crispy Jerusalem artichoke with cider and miso

Sabine Godmé, 1er Cru Blanc de Blancs, Verzenay


Char poached in sea water with caviar and champagne butter


Blue crab with almond, trout roe and kaffir lime

 2016 Emile Beyer 'Tradition' Pinot Gris, Alsace


Lightly grilled venison tartare with scallop and a shellfish nage

2016 Tête, Touraine, Loire Valley Rosé


Sturgeon roasted over embers with sweetbread and caramelized whey

2016 Cédric et Patrice Martin, Pouilly-Fuissé


Wagyu beef miso-yaki with lobster, radishes, and a kombu mayonnaise

2016 Miner Family, California Viognier


Roasted venison loin with caramelized apples and carob

Venison sausage cooked in coffee scented barley

2014 DeLille Cellars 'D2' Columbia Valley Bordeaux Blend


Glacier Blue cheesecake with green olive and rye-juniper crumble

2010 Château Ryan Vigneau, 1er Grand Cru Classé Sauternes


Crispy whey churro with blood orange and yerba mate ice cream

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


Poached pears with yuzu custard and champagne granité





ten course tasting menu  125     wine pairing  75