(Updated 11/7/24) Embark on a culinary journey through seven expertly crafted courses, each celebrating the season's finest ingredients. This tasting menu is designed to engage your senses with a harmonious balance of rich, savory, and sweet flavors, thoughtfully paired with optional wines that elevate each dish. Experience the artistry of seasonal cuisine in an unforgettable dining experience, perfect for those seeking elegance and innovation on every plate.
First Course
A velvety blend of sweet corn, topped with crispy guanciale, playful popcorn, and a hint of chili oil for a touch of heat. Pair with a refreshing, sparkling rosé that perfectly balances the creamy richness of the soup with its bright acidity and subtle fruit notes.
Creamy Corn Soup
Guanciale, Popcorn, Chili Oil
🍷 Optional Wine Pairing
Scharfenberger Brut Rosé NV, Mendocino, CA
Second Course
A silky parsnip custard topped with fresh sea urchin, accented by crispy rice puffs and a hint of sake for a delicate, umami-rich finish. Paired with a vibrant Chenin Blanc that brings bright acidity and minerality, perfectly balancing the creamy custard and enhancing the oceanic depth of the sea urchin.
Parsnip Custard with Sea Urchin
Parsnip Custard, Sea Urchin, Rice Puffs, Sake
🍷 Optional Wine Pairing
2020 Chenin Blanc, Bourillon d’Orléans “La Couleé d’Argent” , Vouvray, FR
Third Course
Warm, spiced autumn squash complemented by a smooth sage ricotta mousse, honey-glazed parsnips, and the delicate flavor of saffron. Paired with a Fumé Blanc—its smoky notes and bright acidity enhance the dish’s savory and sweet elements, creating a harmonious seasonal experience.
Curried Autumn Squash
Sage Ricotta Mousse, Honey Glazed Parsnips, Saffron
🍷 Optional Wine Pairing
2017 Fumé Blanc, Grgich Hills, Napa Valley, CA
Fourth Course
Succulent quail filled with rich foie gras, served alongside roasted cauliflower, sweet dates, and crisp allumettes for added texture. Paired with a light, refreshing rosé that beautifully balances the richness of the quail and foie gras with its delicate fruit and acidity.
Foie Gras Stuffed Quail
Cauliflower, Dates, Allumettes
🍷 Optional Wine Pairing
2021 Cinsault Rosé, J.P. Chenet, Côtes du Provence, FR
Fifth Course
A rich and earthy mushroom medley, topped with a delicate quail egg and served alongside buttery brioche for a perfect blend of textures and flavors.
Mushroom
Quail Egg, Brioche
Sixth Course
A tender cut of prime beef spinalis, paired with roasted beets, a golden beet horseradish purée, and fingerling potatoes, all finished with a rich bone marrow glaze. Paired with a bold Cabernet Sauvignon that complements the beef’s richness with deep berry flavors and structured tannins, enhancing the earthy notes of the beets and the luxurious glaze.
Prime Beef Spinalis
Beets, Golden Beet Horseradish Purée, Fingerling Potatoes, Bone Marrow Glaze
🍷 Optional Wine Pairing
2019 Cabernet Sauvignon, Hall Family, Napa Valley, CA
Seventh Course
A soft praline sponge layered with luscious apple praline crémeux, topped with zesty lemon meringues for a perfect balance of sweet and tart flavors. Paired with a sweet and elegant Sauternes with rich honeyed notes that beautifully complement the nutty praline and bright citrus of the dessert.
Praline Sponge
Apple Praline Crémeux, Lemon Meringues
🍷 Optional Wine Pairing
2019 Château Laribotte, Sauternes, FR
