Take part in an eight course tasting dinner where you and your guest can enjoy Executive Chef Simmons and his team carefully prepare each course.
We can accommodate vegetarian, vegan, and allergies, upon request. Our pricing changes, as our menu progresses, please contact us for details.
Menu – November, 2019
PRELUDE
A Special Welcome Gift from Chef; Amuse-bouche
Oyster & Caviar (35 Supplement)
Szigeti, Gruner Veltliner Sekt Brut, Neusiedlersee, Austria, N.V.
FIRST
Hamachi, Fresno, Sunflower Seed, Parsley, Blueberry
Torres, De Casta, Rosado, Catalonia, Spain, 2017
SECOND
Lobster “Mac & Cheese”
Vincent Girardin, Puligny-Montrachet, Vieilles Vignes, Côte de Beaune, France, 2016
THIRD
Patagonain Toothfish Artichokes à la Barigoule
Huber, “Terrassen”, Grüner Veltliner, Traisental DAC, Austria, 2018
INTERMISSION
Truffle Grilled Cheese (25 Supplement)
FOURTH
Texas Quail, Fennel, Parmigiano Reggiano, Parsley, Port Reduction
Canard, Reserve, Zinfandel, Napa Valley, 2015
FIFTH
Dry Age Short Rib, Parmesan Mushroom, Onions, Mushroom Ragu, Polenta, A5 (35 Supplement)
Caymus-Suisun, Grand Dourif, Petite Syrah, Suisun Valley, 2017
SIXTH
Prickly Pear, Pineapple, Ginger, Tequila
SEVENTH
Yuzu, Strawberry, Olive Oil, Rose Petal
Chateau Roumieu, ‘Haut Placey’, Sauternes, France, 2016
EIGHT
Petit Fours
Menu subject to change without notice. Please click here to make a reservation.
