Chef's July Tasting Menu
Tasting Menu $130 | Wine Pairing $85

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First Course
New Caledonian Prawns Tartare
heirloom peppers, red pearl onion, gazpacho espuma
Les Bêtes Curieuses | Muscadet Sèvre-et-Maine | "Sur Granit" | Loire Valley, France | 2023
or
FJ Medina Farm Tomato Gazpacho
cherry tomatoes, radish, cucumber, charred tomato “caviar", squash blossom tempura
Scala | Cirò Bianco | Calabria, Italy | 2024

Second Course
Grilled Bluefin Tuna
daikon, micro wasabi, mushroom soy sauce glaze
Cœur de Terre Vineyard | Pinot Noir | "Héritage Reserve" | McMinnville | Willamette Valley, Oregon | 2023
or
Stracciatella Cheese & Peas
citrus zest, mint, grilled focaccia
Cœur de Terre Vineyard | Pinot Gris | McMinnville | Willamette Valley, Oregon | 2023

Third Course
Berkshire Pork Cheeks
Venere risotto, ramp chimichurri, N’duja oil
Domaine du Moulin | Rosé VdF | Vallée du Cher | Loire Valley, France | 2024
or
Lumache Pasta Margherita
heirloom tomatoes, lemon basil, Humboldt Fog goat cheese
Domaine Maubernard | Bandol Rosé | Provence, France | 2024

Fourth Course
Lamb Chop à la Provençale
chanterelles, Spring onion, cherry tomatoes, tomato panisse, Cabernet jus
Château Calon-Ségur | Saint-Estèphe | "Le C de Calon Ségur" | Bordeaux, France | 2019
or
Roasted Artichoke
fricassée of wild mushrooms, charred eggplant espuma, garlic chive
Nicolò Grippaldi | Sicilia Rosso | "Il Vino di Pico" | Sicily, Italy | 2022

Fifth Course
Azélia Millefeuille
Azelia crémeux, candied hazelnuts, chocolate - hazelnut gelato
Domaine du Dernier Bastion | Maury Rancio | Languedoc-Roussillon, France | 2008
or
Blackberry Tart
yuzu curd, mint croustillant, blackberry sorbet
Château du Cèdre | Vin de Liquer | "Le Cèdre" | Cahors, France | 2018