Tasting Menu
$130 per person / $75 wine pairing
Amuse Bouche
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CAVIAR GOUGERES
gribische
Course One
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BEEF TARTARE
traditional accoutrements
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CRUDO
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COMPOSED OYSTER
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Champagne Henri Goutorbe
“CUVEE PRESTIGE” Premier Cru, France
Course Two
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BEET SALAD
endive, frisee, candied pecans
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SANCERRE CLAUDE RIFFAULT
Loire Valley, France
Course Three
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SWEET POTATO AGNOLOTTI
brown butter, sage, ricotta
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BOURGOGNE ROUGE
EDMOND CORNU ET FILS Burgundy, France
Course Four
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JAPANESE WAGYU
salsify, mushroom conserva, huckleberry
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BORDEAUX CHEVALIER DE LASCOMBES
Margaux, France
Course Five
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ALLELO CANDY BAR
candied pecans, graham cracker crust, toasted meringue
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PEDRO XIMENEZ DON PX ‘1927
JEREZ, SPAIN