Blue crab with warmed almond milk and kaffir lime leaf

 Sabine Godmé, 1er Cru Blanc de Blancs, Verzenay


Crispy Jerusalem artichoke with cider and miso


Lightly grilled venison tartare and sea scallop with a shellfish nage

2016 Tête, Touraine, Loire Valley Rosé


Himalayan cordycep mushrooms and seaweeds dressed with sesame and rice wine

Fukucho 'Forgotten Fortune' Junmai Sake


Charcoal grilled sablefish with chicories

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


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

2016 Miner Family, California Viognier


Clarified game broth with a macaroon of dark chocolate and chestnut


Roasted venison loin with caramelized apples and carob

Venison sausage cooked in coffee scented barley

2014 DeLille Cellars 'D2' Columbia Valley Bordeaux Blend


Brillat Savarin filled arpege egg layered with dried fruit compote and kumquat

Warre's 'Optima' 10 Year Tawny Port



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