$135/person plus tax and gratuity | Wine Pairing (+ $65/person)
Please note that this menu is subject to change depending on ingredient availability.
CHEF’S 5 COURSE TASTING MENU
RED WINE POACHED PEAR
amandine ~ tomme ~ local greens
QUINCY DOMAINE DE TROTEREAU SAUVIGNON BLANC
LOIRE VALLEY, FRANCE, 2023
WINTER ORECCHIETTE W/WHITE WINE CREAM
delicata ~ tarragon ~ rutabaga ~ piquillo
KRASNO MACERATION
BRDA, SLOVENIA, 2022
NORWEGIAN STEELHEAD TROUT
sauce meunière ~ orange ~ zucchini ~ turnip
PACO & LOLA RÍAS BAIXAS ALBARIÑO
GALIIA, SPAIN, 2024
MISHIMA RESERVE WAGYU FLANK
celeriac ~ broccoli ~ red wine jelly ~ watercress
CHATEAU TOUR DE GILET BORDEAUX SUPERIER
BORDEAUX, FRANCE, 2020
MINT CHOCOLATE CAKE
popcorn anglaise ~ malt gelato
KOPKE 20 YR TAWNY PORT
We happily accommodate Pescatarian, Vegetarian, GF/Celiac diets, and other allergies with proper notice.
**Please include your allergies in the notes section of your reservation and/or contact us via phone/email.**
20% gratuity will be added to parties of 5 or more. Corkage fee will apply to all external wines; $35 per 750ml, limit 2 per table.
Consuming raw or undercooked meats, poultry, fish, seafood, or eggs may increase your risk of food borne illness.