tuesday
september 19, 2017
~ chef’s 5 course tasting menu ~
hamachi* lomi lomi with dried lime, tomato, cucumber, and shallots
2013 Marcel Cabelier Brut Jura, France
scallops with apple, asian pear, red cabbage, and scallion oil
2014 J Wilkes Pinot Blanc Santa Maria, California
duck breast with kennebeck potatoes, butternut squash, sweet potato greens, and guajillo sauce
2014 ‘Olelo Merlot Paso Robles, California
beef yakitori with red lasodas, baby bok choy, shiitake mushroom, and pepper coulis
2013 Protos Crianza Tempranillo Ribera Del Duero, Spain
el rey chocolate cake
2015 Bertolani “Dolce Fiore” Lambrusco Emilia, Italy
~ chef’s 7 course tasting menu ~
hamachi* lomi lomi with dried lime, tomato, cucumber, and shallots
2013 Marcel Cabelier Brut Jura, France
scallops with apple, asian pear, red cabbage, and scallion oil
2014 J Wilkes Pinot Blanc Santa Maria, California
black drum with daesene eggplant, oyster mushrooms, zipper cream peas, and rosemary-garlic oil
2015 La Valentina Pecorino Colline Pescaresi-Abruzzo, Italy
beef bo tahn* ; ginger & lime marinated beef with hot chili salad and arugula
2015 Saffron Fields, Pinot Noir, Willamette, Oregon
duck breast with kennebeck potatoes, butternut squash, sweet potato greens, and guajillo sauce
2014 ‘Olelo Merlot Paso Robles, California
red deer with sweet potato, fairy eggplant, roasted corn, and tomato-thyme cinnamon butter sauce
2013 Protos Crianza Tempranillo Ribera Del Duero, Spain
el rey chocolate cake
2015 Bertolani “Dolce Fiore” Lambrusco Emilia, Italy
$73
chef’s 5 course tasting
$73
$37
paired with wine: add
$37
$103
chef’s 7 course tasting
$103
$47
paired with wine: add
$47