Chef's February Tasting Menu

Starting January 27th
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Tasting Menu $140 
Offered monthly to showcase the season’s finest ingredients.
Each course offers a protein or vegetarian option, with an optional wine pairing from our sommelier.


First Course
Maine Peekytoe Crab Tostada
bergamot aioli, tarragon, daikon radish, sea trout caviar, chili oil
Bodega Garzón | “Méthode Champenoise” | Extra-Brut | Montevideo, Uruguay
or
Roasted Baby Beet “Carpaccio”
pistachio tuile, burrata, Kolibri lettuce, Banuyls vinaigrette, Perigord black truffle
Bodega Garzón | “Méthode Champenoise” | Extra-Brut | Montevideo, Uruguay

Second Course
Spanish Turbot
saffron risotto, calamari, New Zealand Green mussels, micro red mizuna
Flâneur Wines | Chardonnay | La Belle Promenade Vineyard | Chehalem Mountains | Willamette Valley, Oregon | 2021
or
Lemongrass - Shiitake Consommé
mushroom – butternut squash dumplings, tiny red turnip, micro kohlrabi
Weingut Hexamer | Riesling | “Quarzit” | Nahe, Germany | 2014

Third Course
Pekin Duck & Foie Gras Ballotine
cavatelli, lollipop kale, Duque Naranja cheese, micro fennel
Cantina del Pino | Barbera d’Alba Superiore | Piedmont, Italy | 2024
or
Vadouvan Carrot Tart
ginger – carrot espuma, kaffir lime oil, grilled leek fondue
Bojan Kobal | Blaufränkisch | “Roots” | Podravje, Slovenia | 2023

Fourth Course
Grilled Venison Chop
crushed celery root, thyme, Port – Stayman apple gelée
Olga Raffault | Cabernet Franc | “Les Barnabés” | Chinon | Loire Valley, France | 2022
or
Artichoke “Bourguignon”
farro, Himalayan morels, Bourguignon jus, crispy artichoke
Domaine Vadé | Cabernet Franc | “Trézellières” | Saumur Champigny | Loire Valley, France | 2023

Fifth Course
Exotic Baked Alaska
caramelized banana gelato, passionfruit – mango gelato, meringue
Patrick Bottex | Bugey-Cerdon | “La Cueille” | Savoie, France
or
Chocolate Chai Latte
chai latte crémeux, Harney & Sons chai foam, Guanaja gelato
Giulio Cocchi | Vermouth Amaro | “Dopo Teatro” | Piedmont, Italy

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