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 and menu may change without notice, please contact us for details.
Menu – February, 2020
140 Per Person + 70 Wine Pairings
PRELUDE
Caviar
Szigeti, Gruner Veltliner Sekt Brut, Neusiedlersee, Austria, N.V.
FIRST
Fennel, Blood Orange, Pollen, Cashew Milk
Torres, De Casta, Rosado, Catalonia, Spain, 2017
SECOND
Hamachi, Ponzu, Chili, Sesame
Gentil “Hugel”, Dry Riesling, Alsace, France, 2017
THIRD
Butter Poached Crab, Kimchi Pancake, Brown Butter, Kimchi
Pazo Barrantes, Albariño, Rias Baixas, Spain, 2018
FOURTH
King Crab, Truffle Gnocchi, Parmesan, Chive, Truffle
Vincent Girardin, Puligny-Montrachet, Vieilles Vignes, Côte de Beaune, France, 2016
FIFTH
Truffle Grilled Cheese
Louis Latour, Pommard, Côte de Beaune, France, 2017
SIXTH
Short Rib, Kimchi Mash, Apple Cider Hollandaise, Scallion
Caymus-Suisun, Grand Dourif, Petite Syrah, Suisun Valley, 2017
SEVENTH
Key Lime Tart, Smoked Honey, Meringue, Juniper
Royal Tokaji, Late Harvest, Tokaji, Hungary, 2016
EIGHT
Petit Fours
Menu subject to change without notice. Please click here to make a reservation.
