Six-Course Prix-Fixe Dinner Menu for March 13th - 24th, 2019

$125 six course dinner / $50 wine pairings / Price inclusive of service

GOLDEN AND CHIOGGIA BEET TERRINE
SMOKED BLACK COD & HOKKAIDO SCALLOP MOUSSELINE
ELDERFLOWER WASHED SALMON ROE, TARRAGON SAUCE VERTE
Joe Swick ‘Only Zuul’
Oregon & Washington 2018

 

WILD NETTLE CHITARRA PASTA 
CARROT INFUSED BLACK SHEEP CHEESE, CONFIT LEMON 
Domaine Overnoy Côtes du Jura Rouge
Jura, France 2017

BRAISED LAN-ROC FARMS PORK BELLY 
FERMENTED PURPLE DIAKON & PEAR 
SMOKY MUSTARD GREENS, ESPELETTE & ESPRESSO GLACÉ
Laura Lorenzo ‘Portela do Vento’
 Ribeira Sacra, Spain 2017 

 

WHITE BEAN AND SPRING RAAB SALAD
PECORINO & TEMPURA BOQUERONES 
CREAMY CELERY VINAIGRETTE
Orsi San Vito Pignoletto, ‘Vigna del Grotto’
Emilia-Romagna, Italy 2016

 

MIMOLETTE
BOURBON-ANNATTO GLAZED PEARL ONIONS 
HUCKLEBERRY MOUSTARDA, BUCKWHEAT GRISSINI
Ronco Severo Ribolla Gialla Delle Venezie
Friuli, Italy 2016

 

CHAMOMILE PAVLOVA
CITRUS CURD, FIRST OF THE SEASON RHUBARB
TOASTED OAT-BUTTERSCOTCH ICE CREAM
Domaine Serol ‘Turbullent’ Methode Ancestrale
Côte Roannaise, France NV