Chef's July Tasting Menu
Tasting Menu $130 | Wine Pairing $85
First Course
Bluefin Tuna Crudo “Nicoise”
gem lettuce, quail egg, tuna confit, marinated anchovies, lemon vinaigrette
Domaine Bott-Geyl | Crémant d'Alsace | "Paul Edouard" | Extra-Brut | Alsace, France | MV
or
Heirloom Tomato Gazpacho
pepino melon, Persian cucumber, basil "caviar", aged balsamic
Domaine la Croix Gratiot | Pays d'Hérault Blanc | "Les Zazous" | Languedoc-Roussillon, France | 2021
Second Course
Bouillabaisse
monkfish stuffed lobster, mussels, rouille, croutons
Château du Cèdre | Côtes du Lot Blanc | "Les Grèzes" | Southwest France | 2022
or
Panisse Provençale
olive Niçoise aioli, baby artichoke, tomato coulis, micro basil
Prieuré St Jean de Bébian | "La Chapelle de Bébian" | Languedoc-Roussillon, France | 2021
Third Course
Rabbit “Bourguignon” Campanelle
Burgundy braised legs, roasted saddle, pearl onions, Oregon chanterelles
Domaine des Parettes | Bourgogne Rouge | "Frédéric Touzot" | Burgundy, France | 2022
or
Potato Gnocchi
spinach- basil cream, Tête de Moine cheese, water spinach
Fourth Course
Westholme Australian Wagyu Ribeye "au Poivre"
potato croissant, pea leaves, sauce au poivre
Domaine Vincent Paris | Cornas | "Granit 30" | Northern Rhône Valley, France | 2021
or
Gold Bar Squash
Tarbais beans purée, grilled portobello mushroom, heirloom tomatoes, sauce Marchand de vin
Domaine de Salauze | Syrah | "Les Amis" | Loire Valley, France | 2022
Fifth Course
Peach Mirliton
almond mirliton, peach marmalade, basil gelato
Domaine de Fenouillet | Muscat de Beaumes de Venise | Southern Rhône Valley, France | 2022
or
Chocolate Millefeuille
chocolate crémeux, coffee Chantilly, white chocolate-coffee gelato
Mas Amiel | Maury | "20 Ans d'Age" | Languedoc-Roussillon, France
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
Pastry Chef, Kimberlyn Turman
Tasting Menu $130 | Wine Pairing $85
First Course
Bluefin Tuna Crudo “Nicoise”
gem lettuce, quail egg, tuna confit, marinated anchovies, lemon vinaigrette
Domaine Bott-Geyl | Crémant d'Alsace | "Paul Edouard" | Extra-Brut | Alsace, France | MV
or
Heirloom Tomato Gazpacho
pepino melon, Persian cucumber, basil "caviar", aged balsamic
Domaine la Croix Gratiot | Pays d'Hérault Blanc | "Les Zazous" | Languedoc-Roussillon, France | 2021
Second Course
Bouillabaisse
monkfish stuffed lobster, mussels, rouille, croutons
Château du Cèdre | Côtes du Lot Blanc | "Les Grèzes" | Southwest France | 2022
or
Panisse Provençale
olive Niçoise aioli, baby artichoke, tomato coulis, micro basil
Prieuré St Jean de Bébian | "La Chapelle de Bébian" | Languedoc-Roussillon, France | 2021
Third Course
Rabbit “Bourguignon” Campanelle
Burgundy braised legs, roasted saddle, pearl onions, Oregon chanterelles
Domaine des Parettes | Bourgogne Rouge | "Frédéric Touzot" | Burgundy, France | 2022
or
Potato Gnocchi
spinach- basil cream, Tête de Moine cheese, water spinach
Fourth Course
Westholme Australian Wagyu Ribeye "au Poivre"
potato croissant, pea leaves, sauce au poivre
Domaine Vincent Paris | Cornas | "Granit 30" | Northern Rhône Valley, France | 2021
or
Gold Bar Squash
Tarbais beans purée, grilled portobello mushroom, heirloom tomatoes, sauce Marchand de vin
Domaine de Salauze | Syrah | "Les Amis" | Loire Valley, France | 2022
Fifth Course
Peach Mirliton
almond mirliton, peach marmalade, basil gelato
Domaine de Fenouillet | Muscat de Beaumes de Venise | Southern Rhône Valley, France | 2022
or
Chocolate Millefeuille
chocolate crémeux, coffee Chantilly, white chocolate-coffee gelato
Mas Amiel | Maury | "20 Ans d'Age" | Languedoc-Roussillon, France
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
Pastry Chef, Kimberlyn Turman