Amuse Bouche

Toasted Egg Yolk

petrossian ossetra caviar
Louis Roederer “Brut Premier” – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France

Tuna Noodles

avocado, radish, ginger marinade
2020 Pascal Jolivet Sauvignon Blanc – Sancerre, France
2018 Donnhoff GG Riesling – Nahe, Germany

King Crab Purses

sesame-lemon butter, aromatic ginger infusion
2020 Domaine Ott “Chateau De Selle” Rose – Cotes de Provence, France
2019 RAEN “Charles Ranch Vineyard” Chardonnay – Fort-Ross Seaview, Sonoma Coast

Crispy Amadai

bliss potatoes, guajillo leek vinaigrette
2018 Bodega Chacra “Lunita” Pinot Noir – Patagonia, Argentina
2017 Domaine Serene “Evenstad Reserve” Pinot Noir – Willamette Valley, Oregon

Wagyu Striploin

miso black pepper, sunchoke and broccoli di ciccio
2016 Groth Cabernet Sauvignon – Napa Valley, California
2016 Giacomo Borgogno Barolo – Piedmont, Italy

Cranberry Poached Pear

marzipan crumble, whipped yogurt
1996 Broadbent “Colheita” Madeira – Madeira, Portugal
2016 Clos Haut Peyraguey Sauternes – Bordeaux, France

Mignardises

chef’s selection

*Premium Wine Pairing

Amuse Bouche

Chicory Salad

citrus, pomegranate vinaigrette
Louis Roederer “Brut Premier” – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France

Roasted Beet

celery, cilantro and chilies
2020 Pascal Jolivet Sauvignon Blanc – Sancerre, France
*2018 Donnhoff GG Riesling – Nahe, Germany

Charred Sprouting Cauliflower

yuzu, avocado, crispy and soft yuba
2020 Domaine Ott “Chateau De Selle” Rose – Cotes de Provence, France
*2019 RAEN “Charles Ranch Vineyard” Chardonnay – Fort-Ross Seaview, Sonoma Coast

Beluga Lentils

broccoli, chili oil, sweet potato
2018 Bodega Chacra “Lunita” Pinot Noir – Patagonia, Argentina
*2017 Domaine Serene “Evenstad Reserve” Pinot Noir – Willamette Valley, Oregon

Celeriac Katsu

shiso, mustard aioli, fig condiment
2016 Groth Cabernet Sauvignon – Napa Valley, California
*2016 Giacomo Borgogno Barolo – Piedmont, Italy

Caramel Apple Panna Cotta

green apple sorbet
1996 Broadbent “Colheita” Madeira – Madeira, Portugal
*2016 Clos Haut Peyraguey Sauternes – Bordeaux, France

Mignardises

Chef’s selection

*Premium Wine Pairing

Amuse Bouche

Chicory Salad

citrus, pomegranate vinaigrette
Louis Roederer “Brut Premier” – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France

Charred Sprouting Cauliflower

yuzu, avocado, crispy and soft yuba
2020 Domaine Ott “Chateau De Selle” Rose – Cotes de Provence, France
*2019 RAEN “Charles Ranch Vineyard” Chardonnay – Fort-Ross Seaview, Sonoma Coast

Celeriac Katsu

shiso, mustard aioli, fig condiment
2016 Groth Cabernet Sauvignon – Napa Valley, California
*2016 Giacomo Borgogno Barolo – Piedmont, Italy

Caramel Apple Panna Cotta

green apple sorbet
1996 Broadbent “Colheita” Madeira – Madeira, Portugal
*2016 Clos Haut Peyraguey Sauternes – Bordeaux, France

Mignardises

Chef’s selection

*Premium Wine Pairing