Six-Course Prix-Fixe Dinner Menu for May 8th - May 19th, 2019

$118 six course dinner / $50 wine pairings

AHI TUNA CRUDO
SESAME, BEET, YUZU KOSHO VINAIGRETTE 
Jumpin Juice ‘Sunset’
Margaret River, Australia NV

  

FAVA BEAN MEZZALUNA
 BAGNA CAUDA, SPRING HILL SUGAR SNAP PEAS
Bindi Vermentinu ‘Cantina di Torra’ 
Patrimonio, Corsica, France NV


CHICKEN & MOREL MUSHROOM ROULADE
ASPARAGUS, CIDER POACHED CARROTS, LOVAGE BUTTER 
BLACK GARLIC SAUCE CHASSEUR, CRISPY CHICKEN SKIN
Domaine Ogereau Cabernet Franc ‘Les Tailles’,
 Anjou, France 2015

 

SPRING ARUGULA SALAD
 VERJUS PICKLED CELERY, 5 MINUTE DUCK EGG
COMTÉ CROUTONS, TARRAGON VINAIGRETTE 
Szõke Mátyás Irsai Oliver 
Matra, Hungary 2017

 

TOMA DELLA ROCCA 
PROSCIUTTO, HUCKLEBERRY, BLACK BREAD 
Paltrinieri ‘Solco’ Lambrusco dell’Emilia
Sorbara, Italy NV

 

JASMINE & RICOTTA SFORMATINO
BUCKWHEAT PUFF PASTRY, RHUBARB, GREEN STRAWBERRY
MEYER LEMON SORBET
 Leon Boesch Gewurztraminer ‘Zinnkoepfle’ Grand Cru Vendange Tardive
 Alsace, France 2015