|
Executive Sous Chef Ryan Anderson
SHAVED ASPARAGUS AND MÂCHE SALAD
Quail Egg, Peas, Prosciutto, Pistachio Vinaigrette
Champagne, Nicolas Feuillatte, Brut, Chouilly, France N/V
GRILLED SNAILS AND CHANTERELLE MUSHROOMS
Baby Tomatoes, Parsley, Sarvecchio Parmesan Broth
Grüner Veltliner, Hirsch, “Heiligenstein”, Kampstal, Austria 2006
OLIVE OIL-POACHED BLACK COD
Sautéed Zucchini, Eggplant Purée, Orange Emulsion
Moscatel Seco, Botani, Sierras de Malaga, Spain 2008
BRAISED ORGANIC PORK BELLY AND NEW ENGLAND LOBSTER
Minted Peas, Garlic Spinach, Madeira Sauce, Tarragon Beurre Blanc
Pinot Noir, Craggy Range, Te Muna Road Vineyard,
Martinborough, New Zealand 2006
BLUEBERRY-VERBENA MOUSSE
Lime Sour Cream Sorbet, Blueberry Sauce
Semillon Château Suduiraut, Sauternes, Premier Cru, Bordeaux, France 1990
FRIANDISES
KOHLER Original Recipe Chocolates
Rare Facets
Weeden Creek Farms Organic French Press Coffee Service
100. Prix Fixe
160. with Selected Wine Pairings
Menu subject to change due to market availability of certain dishes or ingredients.
All prices shown in US dollars.
Download the latest version of Adobe Reader
|
|
|
Print
