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 – January, 2020
PRELUDE
A Special Welcome Gift from Chef; Amuse-bouche
Oyster & Caviar (35 Supplement)
Szigeti, Gruner Veltliner Sekt Brut, Neusiedlersee, Austria, N.V.
FIRST
Hamachi, Ponzu, Chili, Sesame
Gentil “Hugel”, Dry Riesling, Alsace, France, 2016
SECOND
Blue Crab, Gnocchi, Perigord Truffle, Chive
Royal Tokaji, ‘The Oddity’, Furmint, Tokaj-Hegyalja, Hungary, 2015
THIRD
Lobster “Mac & Cheese”
Vincent Girardin, Puligny-Montrachet, Vieilles Vignes, Côte de Beaune, France, 2016
INTERMISSION
Truffle Grilled Cheese (25 Supplement)
FOURTH
Beef Rib, Wasabi, Garlic, Uni, San Bi Zu
Louis Latour, Pommard, Côte de Beaune, France, 2016
FIFTH
Lamb, Polenta, Bok Choy, Blueberry
Caymus-Suisun, Grand Dourif, Petite Syrah, Suisun Valley, 2017
SIXTH
Prickly Pear, Pineapple, Ginger, Tequila
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.
