$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
SPRING HAS SPRUNG
cottonbell ~ strawberries ~ rhubarb ~ amandine
TENUTA GUANDO AL TASSO VERMENTINO BOLGHERI
TUSCANY, ITALY, 2024
RADIATORI FUNGHI
local mushrooms ~ parmesan ~ pea sprouts
WAVY WINES “LS GRIS”
SONOMA, CALIFORNIA, 2023
NORWEGIAN STEELHEAD TROUT
red cabbage ~ horseradish ~ preserved lemon
WHITE CLAY CATENA
MENDOZA, ARGENTINA, 2024
SNAKE RIVER FARMS WAGYU FLANK STEAK
celeriac ~ broccoli ~ red wine jelly ~ radicchio
CHATEAU TOUR DE GILET BORDEAUX SUPERIER
BORDEAUX, FRANCE, 2020
MINT CHOCOLATE CAKE
popcorn anglaise ~ malt gelato
AVERNA AMARO
SICILY, ITALY
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.