wednesday
october 17, 2018
~ chef’s 5 course tasting menu ~
hamachi sashimi* with cucumber, sweet potato, garlic chives, and date vinaigrette
2017 Ameztoi Txakolina Getaria, Spain
scallops with roasted shiitakes, green, mustard frill, and carrot-ginger cream
2016 Carl Ehrhard “Rüdesheim” Riesling Kabinett Rheingau, Germany
seared duck breast on butternut squash risotto with zucchini, crimini, and horseradish demi
2016 GD Vajra Nebbiolo Langhe, Italy
hanger steak with chard, daesene eggplant, thumbelinas, and avocado hummus
2016 Dm. Santa Duc Cotes Du Rhone Rhone
el rey chocolate cake
2015 Bertolani “Dolce Fiore” Lambrusco Emilia, Italy
~ chef’s 7 course tasting menu ~
hamachi sashimi* with cucumber, sweet potato, garlic chives, and date vinaigrette
2017 Ameztoi Txakolina Getaria, Spain
scallops with roasted shiitakes, green onion, mustard frill, and carrot-ginger cream
2016 Carl Ehrhard “Rüdesheim” Riesling Kabinett Rheingau, Germany
halibut with mashed potatoes, okra, kale, and chermoula
2017 Domaine des Granges Chardonnay Mâcon-Fuissé
beef tataki* with pickled hearts of palm & hon shimejis, carrots, and thai peanut sauce
2015 Palladino Barbera D’Alba Superior Piedmont, Italy
seared duck breast on butternut squash risotto with zucchini, crimini, and horseradish demi
2016 GD Vajra Nebbiolo Langhe, Italy
venison with potato-bacon hash, brussel greens, king trumpets, and zinfandel sauce
2016 Dm. Santa Duc Cotes Du Rhone Rhone
el rey chocolate cake
2015 Bertolani “Dolce Fiore” Lambrusco Emilia, Italy
$73; chef’s 7 course tasting: $103
chef’s 5 course tasting:
$73; chef’s 7 course tasting: $103
$37 & $47 respectively
paired with wine: add
$37 & $47 respectively