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 warm and spiced curried squash, complemented by a smooth sage ricotta mousse, honey-glazed parsnips, and the earthy richness of saffron. Paired with a vibrant Chenin Blanc that adds a touch of minerality and freshness, enhancing the dish’s sweet and savory notes.
Curried Autumn Squash
Sage Ricotta Mousse, Honey Glazed Parsnips, Saffron
🍷 Optional Wine Pairing
2020 Chenin Blanc, Bourillon d’Orléans “La Couleé d’Argent” , Vouvray, FR
Third Course
Succulent quail filled with rich foie gras, paired with roasted cauliflower, sweet dates, and crisp allumettes for a perfect balance of texture and flavor. Paired with a smoky, full-bodied Fumé Blanc that complements the richness of the quail and foie gras, while offering a refreshing contrast with its bright acidity and citrus notes.
Foie Gras Stuffed Quail
Cauliflower, Dates, Allumettes
🍷 Optional Wine Pairing
2017 Fumé Blanc, Grgich Hills, Napa Valley, CA
Fourth Course
Delicate wild striped bass served with aromatic fennel, smoked heirloom tomatoes, and a creamy bonito aioli for a rich, savory finish. Paired with a crisp, light-bodied rosé that enhances the fresh flavors of the bass while balancing the smokiness of the tomatoes and richness of the aioli.
Wild Stripped Bass
Fennel, Smoked Heirloom Tomatoes, Bonito Aioli
🍷 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
