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Amuse Bouche
Toasted Egg Yolk
petrossian ossetra caviar
Billecart-Salmon Brut “Jean-Georges” NV – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France
Hamachi with Gem Lettuce Heart
avocado, sprouts, soy-chili dressing, nuts and seeds
2019 Groth Estate White – Napa Valley, California
*2018 Dönnhoff “Hollenpfad im Mulenberg” Grosses Gewachs Riesling – Nahe, Germany
Wagyu Tenderloin
hibiscus mustard, glazed fingerling potatoes, heirloom carrots
2012 López de Heredia “Viña Cubillo” Tempranillo – Rioja, Spain
*2018 Alain Voge “Les Chailles” Syrah – Cornas, France
Honey Panna Cotta
glazed figs, rosemary sorbet
2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2009 Chateau Suduiraut – Sauternes, France
Mignardises
Chef’s selection
*Premium Wine Pairing
Amuse Bouche
Toasted Egg Yolk
petrossian ossetra caviar
Billecart-Salmon Brut “Jean-Georges” NV – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France
Hamachi with Gem Lettuce Heart
avocado, sprouts, soy-chili dressing, nuts and seeds
2019 Groth Estate White – Napa Valley, California
*2018 Dönnhoff “Hollenpfad im Mulenberg” Grosses Gewachs Riesling – Nahe, Germany
Steamed Shrimp
silky cannelloni beans, chanterelle mushrooms, leek infusion
2019 Domaine Pinson "La Forêt" Premier Cru Chardonnay – Chablis, France
*2018 Arnaud Tessier “Les Casse-Têtes” Chardonnay – Meursault, France
Seared Halibut
heirloom cherry tomatoes, crispy rice, miso yuzu broth
2018 Hirsch Vineyards “San Andreas Fault” Pinot Noir – Sonoma Coast, California
*2018 Michel Magnien “Climats d'Or” Premier Cru Pinot Noir - Morey Saint Denis, France
Wagyu Tenderloin
hibiscus mustard, fingerling potatoes, heirloom carrots
2012 López de Heredia “Viña Cubillo” Tempranillo – Rioja, Spain
*2018 Alain Voge “Les Chailles” Syrah – Cornas, France
Honey Panna Cotta
glazed figs, rosemary sorbet
2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2009 Chateau Suduiraut – Sauternes, France
Mignardises
chef’s selection
*Premium Wine Pairing
Amuse Bouche
Mushroom Salad
tarragon & pine nut dressing
Billecart-Salmon Brut “Jean-Georges” NV – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France
Tian of Summer Squash
sungold tomato juice
2019 Groth Estate White – Napa Valley, California
*2018 Dönnhoff “Hollenpfad im Mulenberg” Grosses Gewachs Riesling – Nahe, Germany
Charred Sprouting Broccoli
yuzu, avocado, crispy & soft yuba
2019 Domaine Pinson "La Forêt" Premier Cru Chardonnay – Chablis, France
*2018 Arnaud Tessier “Les Casse-Têtes” Chardonnay – Meursault, France
Smooth and Marinated Beans with Sage
lemon, treviso, artichoke
2018 Hirsch Vineyards “San Andreas Fault” Pinot Noir – Sonoma Coast, California
*2018 Michel Magnien “Climats d'Or” Premier Cru Pinot Noir - Morey Saint Denis, France
Celeriac Katsu
horseradish, lemon, shiso mustard sauce
2012 López de Heredia “Viña Cubillo” Tempranillo – Rioja, Spain
*2018 Alain Voge “Les Chailles” Syrah – Cornas, France
Concord Grape Tart
marzipan ice cream
2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2009 Chateau Suduiraut – Sauternes, France
Mignardises
Chef’s selection
*Premium Wine Pairing
Amuse Bouche
Mushroom Salad
tarragon & pine nut dressing
Billecart-Salmon Brut “Jean-Georges” NV – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France
Smooth and Marinated Beans with Sage
lemon, Treviso lettuce, artichoke
2018 Hirsch Vineyards “San Andreas Fault” Pinot Noir – Sonoma Coast, California
*2018 Michel Magnien “Climats d'Or” Premier Cru Pinot Noir - Morey Saint Denis, France
Celeriac Katsu
horseradish, lemon, shiso mustard sauce
2012 López de Heredia “Viña Cubillo” Tempranillo – Rioja, Spain
*2018 Alain Voge “Les Chailles” Syrah – Cornas, France
Concord Grape Tart
marzipan ice cream
2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2009 Chateau Suduiraut – Sauternes, France
Mignardises
Chef’s selection
*Premium Wine Pairing
