seasonal

 

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