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Chef's December Tasting Menu ​
​Five-Course $120
​Wine Pairing Available for Additional $85
available Tuesday - Saturday 
​
​*vegetarian options are not able to be adjusted for vegans
for vegan menu click here

First Course

Japanese Shima Aji & Ebi Prawn
satsuma mandarin, chive oil, red watercress, candy beets, seaweed salt
or
Ⓥ Warm Winter Squash Ballotine
St Stephen triple cream cheese, bayleaf, Port wine, feuille de brique


​Second Course

Surf & Turf
grilled tuna, crispy pork skin, Tarbais beans, cassoulet jus
or
Ⓥ Mapo Tofu “Medallion”
spicy Szechuan oil, crispy Venere rice, Romanesco, wood ear mushrooms


Third Course
​
Rabbit ”Bourguignon“
Cabernet braised legs, stuffed saddle, shiitake mushroom, orecchiette
or
Ⓥ Winter Black Truffle “Mac & Cheese”
campanelle pasta, il rufflelino cheddar, shaved Black truffle


Fourth Course
​
French Veal Rossini
veal tournedos, sweetbread, braised salsify, polenta foam, Rossini jus
or
Ⓥ Black Truffle Quiche
grilled leeks, Tomme de Savoie, garlic-parsley foam, shaved black truffle


Fifth Course

Oro Blanco Grapefruit
Gin fizz foam, pomelo sorbet, candied lime zest
or
Persimmon Tart
Karaibe ganache, roasted persimmon, Reims-honey gelato

​
​​Executive Chef Bertrand Chemel
Chef de Cuisine Ruth Mergaye