*our 5 course chef's menu must be selected and guaranteed with a credit card at the time of reservation. Very limited availability.

 

 

extended 5 course chef's menu

$85 / $130 with wine pairings

ALL MENUS SUBJECT TO CHANGE

 

 

EXTENDED 5 COURSE CHEF'S MENU $85

WINE PAIRINGS AVAILABLE $45

 

SNACKS AND SMALL THINGS

Famiglia Carafoli ‘L’Onesta’ Lambrusco di Sorbara, Italy NV

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FIRST OF THE SEASON HEIRLOOM CHEROKEE TOMATOES AND MAINE LOBSTER
slightly dried and lacquered with a lobster jus / tomato - seaweed tea granité and marinated sweet 100 sungold tomatoes / blooms, blossoms and herbs from the farm and pistachio oil - strawberry vinegar dressing

Christophe Buisson 'Vieilles Vignes’ Bourgogne Aligoté, Burgundy, France 2013

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JAMES BROWN’S HEIRLOOM HOMINY CORN WITH AUSTRILIAN WINTER TRUFFLES                           
yellow corn "crepe" filled with a stew of various hominy corns, sweet corn butter, "Jimmy Red" grits seasoned with epazote and hoja santa / pickled and fresh chilis, corn husk powder and "huitlacoche" emulsion


Tenuta Cocci Grifoni 'Offida' Pecorino, Colle Vecchio, Italy 2013

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ROHAN DUCK “TOUTRERIE”     
foie gras, offal and duck sausage / sauced with a civet seasoned with shallots, prunes and Armagnac


Michael Pozzan 'Annabella' Pinot Noir, Carneros, CA 2014

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60 DAY AGED 44 FARMS BLACK ANGUS RIBEYE
potato and garlic terrine and Montessori nasturtium / creamed spinach and smoked black garlic - pecan miso from last February


La Cartuja, Garnacha/Cariñena Blend, Priorat, Spain 2014

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VALRHONNA “GUANAJA” CHOCOLATE TART
pistachio croustillant and marinated cherry / hibiscus - crème fraiche sorbet and a vinaigrette with amarena cherry, violet and pistachio oil 

HAZELNUT CUSTARD AND APPLE ICE (2016)
a very rich steamed custard made with Italian hazelnut paste and Tina's eggs / green apple granité, curry leaf meringue and olive oil  

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SMALL SWEET THINGS


Raymond Ragnaud Pineau des Charentes, Charentes, France, NV
 

 

 


 


 


 

 


 

 all menus subject to change