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 – June 22, 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
Scallop, Crispy Okra, English Pea, Maitake Mushroom, Mustard
Gentil “Hugel”, Dry Riesling, Alsace, France, 2016
FOURTH
Short Rib, Uni, Wasabi, Soy, Candied Garlic
A5 (35 Supplement)
Louis Latour, Pommard, Cote de Beaune, France, 2016
FIFTH
Texas Venison, Blueberry, Balsamic, Pearl Onion
Bodegas Juan Gil, 12 Meses Silver Label, Monastrell, Jumilla, Spain, 2016
SIXTH
Prickly Pear, Pineapple, Ginger, 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.
