Champagne & Sparkling glass taste Tastes of Autumn Brut NV, Drusian Prosecco Valdobbiandene (Veneto) 16 8 Two plates $38, each additional plate $19 Extra Brut NV, Val de Mer Crémant de Bourgogne (Chablis) 17 8.5 Brut NV, Philippe Prié Tradition (Neuville-Sur-Seine) 24 12 Brut NV, Gatinois Grand Cru (Äy) 29 14.5 Egg Caviar ($40 Supplement) Brut NV, Jean Milan Grand Réserve Grand Cru (Oger) 42 21 Sea Trout Draped in Trout Eggs, Lemon and Olive Oil Brut Rosé NV, Billecart-Salmon (Mareuil-Sur-Äy) 42 21 Santa Barbara Sea Urchin, Black Bread, Jalapeno and Yuzu Brut 1995, Charles Heidsieck, Blanc des Millenaires (Reims) 95 47.5 Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade

White Wines Sea Scallops, Caramelized Cauliflower, Caper-Raisin Emulsion ($8 Supplement) Roupeiro/Arinto 2012, Herdade Do Esporao Duas Castas (Alentejano) 9 4.5 Hamachi Sashimi, Avocado, Yuzu and Radish Friulano 2007, Schiopetto (Collio) 13 6.5 2012, Kunstler Estate (Rheingau) 15 7.5 Pinot Grigio 2011, Muzic (Collio) 17 8.5 Butternut Squash Soup with Black Trumpet Mushrooms Riesling 2007, Reinhold Haart Kabinett, Piesporter Goldtröpfchen (Mosel) 18 9 Foie Gras Brûlé, Spiced Fig Jam and Toasted Brioche ($5 Supplement) Pinot Gris 2011, Paul Blanck Patergarten (Alsace) 18 9 Peekytoe Crab Dumplings, Celeriac-Meyer Lemon Tea 2011, Lucien Crochet La Croix du Roy (Sancerre) 19 9.5 Seared Gulf Shrimp with Baby Artichokes, Lemon Fennel Emulsion and Paprika Oil 2012, Qupé ‘Y’ Block (Santa Barbara County) 19 9.5 Puligny-Montrachet 2011, Francois Carillon (Burgundy) 38 19 Nishiki Risotto, Porcini Marmalade and Five Herbs ($5 Supplement) Chardonnay 2011, Staglin Salus (Napa Valley) 38 19 Black Sea Bass Crusted with Nuts and Seeds, Sweet and Sour Jus Rose Wines 2012, Lioco Indica (Mendocino County) 15 7.5 Arctic Char with Black Burgundy Truffle Crumbs, Crispy Parsnips Seared Hake with Spiced Jade Emulsion and Tender Celeriac Red Wines Slowly Cooked Atlantic Cod, Lettuce Puree, Herbal-Lime Vinaigrette d’Abruzzo 2011, La Quercia (Abruzzo) 9 4.5 Parmesan Crusted Organic Chicken, Artichokes, Basil and Lemon Butter Cotes-du-Rhone, Domaine Les Aphillanthes 2010 (Rhone Valley) 15 7.5 2011, Frog’s Leap (Napa Valley) 16 8 Licorice Braised Sweetbreads, Baby Carrot, Ginger and Shiitake Mushrooms 2010, Three Saints (Santa Barbara) 17 8.5 Caramelized Beef Tenderloin, Miso Butter, Parsley Root Purée, Brussels Sprouts ($20 Supplement) 2011, Ponzi MV (Willamette Valley) 17 8.5 Sautéed Veal Scallopine, Flying Pig Ham, Mushrooms and Lavender Crozes-Hermitage 2011, Alain Graillot (Rhone Valley) 24 12 Cabernet Sauvignon 2010 Terra Valentine (Spring Mountain, Napa) 29 14.5 Crispy Confit of Suckling Pig, Rutabaga “Pudding” and Smoked Bacon Marmalade ($10 Supplement) Pessac-Leognan 2001, Château Olivier (Bordeaux) 32 16 Barbaresco 2007, Livio Voghera (Piedmont) 33 16.5 Pommard 2010, Domain Blain-Gagnard (Burgundy) 36 18 Tasting Menu Composed with Seasonally Available Produce Navarro Juice Gewürztraminer 9 $148 Pinot Noir 9

Toasted Egg Yolk, Caviar and Herbs Fresh Fruit and Herbal Sodas Chilled Bay Scallops, Meyer Lemon Ice, Kombu Aioli Ginger-Lemon, Cherry-Yuzu, Passion Fruit-Lime, Concord Grape 6 Risotto, Porcini Marmalade and Five Herbs

Organic Avenue Cold Pressed Juices Hake with Spiced Jade Emulsion and Tender Celeriac Indonesian Coconut Water 10 Caramelized Beef Tenderloin, Miso Butter, Parsley Root Purée, Brussels Carrot or Grapefruit 12 Green Love Blend (Celery, Kale, Romaine, Cucumber and Spinach) 12 Dessert Tasting Royal Red Blend (Carrot, Pear, Beet, Pineapple, Ginger, Lemon, Orange) 12

Executive Chef : Mark Lapico Chef/Proprietor : Jean-Georges Vongerichten