seasonal

 

White sturgeon caviar set in clarified lobster broth with warm chestnut velouté

 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 tartar and cherrystones finished with clam cuisson

2016 Tête, Touraine, Loire Valley Rosé

 

Foie Gras torchon with turnip kraut and caramelized onion broth

2010 Château De Rayne Vigneau, Sauternes

 

Atlantic skate wing ‘en papillote’ with confit sunchokes and grilled hollandaise

2015 Cognard ‘Le Vieux Château’ Montagny 1er Cru White Burgundy

 

Consommé and tea sandwiches with persimmon voulevant and chicken liver tempura

 

Roasted venison chop with chestnuts, dark chocolate mole and charred cabbage

2016 Lionel Faury, Rhone Valley Syrah

 

Brillat Savarin filled arpege egg layered with dried fruit compote and candied quince

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

 

Poached pears with pink peppercorn pate de fruit and champagne granité

 

Frozen arauca chocolate parfait with sweet potatoes and pickled kumquat

Amaro Lucano, Matera, Italy

 

 

ten course tasting menu  125     wine pairing  75