seasonal

 

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