Chef's January Tasting Menu
Tasting Menu $90
Wine Pairing $70


First Course

Steelhead Trout Tartare
bergamot- ponzu, pickled hon shimeji, purple daikon
or
Porcini Velouté Ⓥ
black truffle, yukon gold potato

Second Course

Bouillabaisse
carabinero prawn, scallop, sepia, mussels, rouille & croutons
or
Cauliflower Mushroom Tempura Ⓥ
romesco sauce

Third Course

Wild Boar Paccheri Gratiné
gruyère cheese, Apollonia jus, lardo
or
Chestnut Raviolini Ⓥ
fried artichoke, castelvetrano olive, meyer lemon, puntarella

Fourth Course

Grilled Venison Chop 
poached quince, savoy cabbage, spätzle
or
Roasted Butternut Squash Ⓥ
sage, lentil-black cardamom coulis, spiced sunflower seed

Fifth Course

Peanut butter Baked Alaska
chocolate ice cream, meringue, peanut dacquoise
or
Ruby Grapefruit “Givré” Ⓥ
grapefruit granita, basil meringue, basil Chantilly, honey-lemon cake

by Executive Chef Bertrand Chemel