Chef Tasting Menu

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.

---

Weekend of October 18, 2018 Menu

PRELUDE

A Special Welcome Gift from Chef; Amuse-bouche
Supplement: Chicken & Caviar
Szigeti, Gruner Veltiner, Brut, Austria, N.V.

---

FIRST

Maine Lobster, Miso, Trout Roe, Cilantro
Villa Bucci, Verdicchio, Verdicchio dei Castelli di Jesi Classico Superiore, Marche, Italy, 2016

---

SECOND

Arctic Char, Turnip, Labneh, Golden Raisin, Cucumber, Mint
Royal Tokaji, ‘The Oddity’, Furmint, Tokaj, Hungary, 2015

---

INTERMISSION

Supplement: 2018 Truffle Masters Award Winning Grilled Cheese

---

THIRD

King Crab, Blue Crab, Ravioli, Tomato Sauce, Brioche
Domaine Aurelien, Verdet, Le Prieure, Bourgogne Hautes, Cotes de Nuits, Burgundy, France, 2015

---

FOURTH

Japanese A5 Wagyu, Garlic, Wasabi, Soy, Uni
Louis Latour, Pommard, Cote de Beaune, France, 2015

---

FIFTH

Texas Venison, Berry, Balsamic, Pearl Onion, Ricotta
Bodegas Juan Gil, 12 Meses Silver Label, Monastrell, Jumilla, Spain, 2016

---

SIXTH

Prickly Pear, Pineapple, Ginger, Jalapeño, Tequila

---

SEVENTH

Yuzu, Strawberry, Olive Oil, Rose Petal
Hou Hou Shu, Sparkling Sake, Okayama, Japan

---

EIGHT

Petit Fours

---

Menu subject to change without notice. Please click here to make a reservation.