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