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