2941 Restaurant 
Tasting Menu February 2019

Crudo
Acradian Pearl oyster, Kampachi, coquelicot mignonette
Pewsey Vale, "1961 Block," Riesling, Eden Valley, Australia 2017

Tardivo
​spiced honey vinaigrette, Asian pear, sheep's milk ricotta
Prager, Reid Hinter der Burg, Federspiel, Grüner Veltliner, Wachau, Austria 2017

*Foie Gras Terrine
Fuyu persimmon, grilled brioche, Sauternes gelée
Rousset-Peyraguey, "Crème de Tête," Sauternes, Bordeaux, France 2003

New Zealand Sea Bass
baby leek, clams, passion fruit nage
Cameron, Pinot Grigio Ramato, Dundee Hills, Willamette Valley, Oregon 2017

Pistachio Crusted Lamb Loin
winter roots & Nacarin façon Tagine, tangier spice, dried apricots
Corliss, Estate Red, Columbia Valley, Washington 2013

Pineapple
lemon cake, passion fruit curd, roasted pineapple, pineapple sorbet
Château Pajzos, 5 Puttonyos, Tokaji Aszú, Hungary 2009

Caramelia
​caramel namelaka, chocolate crémeux, kasha pavé, hazelnut sponge
Bodegas Toro Albala, Don PX Gran Reserva, Spain 1988