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 – As of February 1st, 2019
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
Octopus & Smoked Potato
Van Loveren, African Java, Pinotage, Robertson, South Africa, 2016
THIRD
King Crab, Blue Crab, Ravioli, Tomato Sauce, Brioche
Domaine Aurelien, Verdet, Le Prieure, Bourgogne Hautes, Cotes de Nuits, Burgundy, France, 2015
FOURTH
Akaushi Tenderloin, Garlic, Wasabi, Soy, Uni
Louis Latour, Pommard, Cote de Beaune, France, 2015
FIFTH
Texas Venison, Berry, Balsamic, Pearl Onion, Poached Potato
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
Dr. Loosen, Riesling Beerenauslese, Mosel, Germany, 2015
EIGHT
Petit Fours
Menu subject to change without notice. Please click here to make a reservation.
