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 – April 2019
PRELUDE
A Special Welcome Gift from Chef; Amuse-bouche
FIRST
Hamachi, Texas Citrus, Grapes, Garlic, Radish, Chili
Torres, De Casta, Rosado, Catalonia, Spain, 2017
SECOND
Oyster Chowder, Celery, Potato, Truffle
Domaine Xavier & Agnès Amirault, Chenin Blanc Blend, Crémant de Loire, Loire Valley, France, N.V.
THIRD
King Crab Ravioli, Brioche, Tomato
Domaine Philippe Gavignet, Bourgogne Hautes Cotes de Nuits, Clos des Dames Huguettes, Burgundy, France, 2016
FOURTH
Short Rib, Uni, Wasabi Garlic, Soy, Candied Garlic
Louis Latour, Pommard, Cote de Beaune, France, 2015
FIFTH
Texas Venison, Blueberry, Balsamic, Pearl Onion
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
Coquerel Wines La Douce Revanche, Late Harvest Sauvignon Blanc, Napa Valley, 2012
EIGHT
Petit Fours
Menu subject to change without notice. Please click here to make a reservation.
