Tasting Menu 85.00 per person Wine Pairings 50.00 per person Substitutions, Modifications, Splitting, or Sharing Cannot be Accommodated Participation of Entire Table is Required
SWEET CORN SOUP Andouille Sausage-Corn Sauté, Italian Long Peppers, Scallions, Fennel Sourdough Croutons Portal da Calçada, White Blend, Vinho Verde DOC, Portugal 2017
◊ BURRATA CHEESE & O’HENRY PEACH SALAD Butterleaf Lettuce, Endive, Marinated Fennel, Peach Chutney, Fennel Dusted Sourdough Crostini Jacques Charlet, “La Crochette” Chardonnay, Macon-Villages AOC, France 2016
MISO GLAZED LOCAL BLACK COD & TRUFFLED DASHI BROTH Bok Choy, Soy Braised Mushrooms, Ginger Sticky Rice, Golden Pea Shoots, Daikon -Radish Salad Robert Weil, “Tradition”, Riesling {Kabinett}, Rheingau, Germany 2017 ◊ SPICED SEARED KING SALMON & ROASTED CHILI SPOON BREAD Cumin Braised Tomatillo Sauce, Garlic-Spinach Sautee, Mango Salsa, Sweet Pepper Roast Prá, Garganega “Otto”, Soave Classico DOC, Italy 2017
* Add Maine Lobster to Any Fish Course $28.00 Supplemental *
CABERNET BRAISED PRIME BEEF SHORT RIBS Squash Roast, Italian Long Peppers, Corn Sauté, Cherry Tomatoes, Sweet Onion-Potato Purée Yalumba, Shiraz, Barossa Valley, Australia 2014 ◊ CRISPY VEAL SCHNITZEL & GARLIC WHIPPED POTATOES Up Egg, Cherry Tomatoes, Lemon Butter, Chardonnay Braised Artichokes, Caramelized-Veal Jus J.K. Carriere, “Provocateur” Pinot Noir, Willamette Valley, OR 2015
◊◊◊ * 13.50 Supplemental Charge * PRIME SKIRT STEAK & BRAISED BEEF SHORT RIB DUO Corn Sauté, Forest Mushroom Roast, Heirloom Tomatoes, Sweet Onion-Potato Purée Hunt & Harvest, Cabernet Sauvignon, Napa Valley, CA 2015
* Add Maine Lobster to Any Entrée Course $28.00 Supplemental *
BLUEBERRY MASCARPONE TORTE Lemon Curd, Blueberry Compote, Lemon Coconut Crumble, Ginger Ice Cream La Caudrina, Moscato, Moscato d’Asti DOCG, Italy NV
◊ VANILLA BEAN CHEESECAKE Thomcord Grape Syrup, Candied Walnuts, Sauvignon Blanc Gelée, Sugared Grapes, Olive Oil Ice Cream Paul Anheuser, “Kreuznacher Krötenpfuhl” Riesling {Auslese}, Nahe, Germany 2005