seasonal

 

Crispy Jerusalem artichoke with cider and miso

Sabine Godmé, 1er Cru Brut Réserve, 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 Guillemard-Clerc 'Les Parties' Bourgogne Blanc

  

Wagyu beef zabuton with fermented black bean and sweet potato

2016 North Valley Vineyards, Willamette Valley Pinot Noir

 

Roasted venison loin with caramelized apples and carob

Venison sausage cooked in coffee scented barley

2014 Yorkville Cellars 'Richard the Lion-Heart' Bordeaux Blend

 

Glacier Blue cheesecake with green olive and rye-juniper crumble

2001 Château Raubard-Promis Premier Cru Classe Sauternes

 

Crispy whey churro with strawberry 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