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 – August, 2019
PRELUDE
A Special Welcome Gift from Chef; Amuse-bouche
FIRST
Hamachi, Fresno, Sunflower Seed, Parsley, Blueberry
Torres, De Casta, Rosado, Catalonia, Spain, 2017
SECOND
Lobster, Brioche, Scallion, Corn
Vincent Girardin, Puligny-Montrachet, Vieilles Vignes, Côte de Beaune, France, 2016
THIRD
Smoked Salmon, Crispy Okra, English Pea, Maitake Mushroom, Mustard
Trimbach, Dry Riesling, Alsace, France 2016
FOURTH
Heartbrand X Beef Rib, Uni, Wasabi, Soy, Candied Garlic
A5 (35 Supplement)
Louis Latour, Pommard, Cote de Beaune, France, 2016
FIFTH
Duck, Blueberry, Balsamic, Pearl Onion
Bodegas Juan Gil, 12 Meses Silver Label, Monastrell, Jumilla, Spain, 2016
SIXTH
Lamb, Brioche, Shiitake Mushroom, Brown Butter Rosemary, Apple Puree
SEVENTH
TRIS Chocolate Cake, Sea Salt Caramel, Devils Food Chocolate Cake, 64 Percent Chocolate
M. Chapoutier, Red Dessert Wine, Banyuls, France, 2016
EIGHT
Petit Fours
Menu subject to change without notice. Please click here to make a reservation.
