Chef Nico encourages you to select all three plats for the full dining experience. However if you would like to substitute an item or only have one plats. please let us know.

Thank you for allowing us to cook for you. 


tasting menu - $150

wine pairing - $90

 

HORS D'OEUVRES

 

KING CRAB / Yuzu / Ginger

QUAIL EGG / Tartare / Chive

RICOTTA / Pink Muscat Grape / Peanut

- - - - 

COHO SALMON / Passion Fruit / Cilantro

Franck Bonvile, Grand Cru Blanc de Blancs Avize, France, Chardonnay, NV

- - - - 

RAZOR CLAM / Coconut / Kaffir Lime

Patrick Baudoin, Efussion Anjou, France, Chenin Blanc, 2015

- - - - 

WHITE ASPARAGUS / Spring Greens / Lardo

Maris, Blushing Nymphe Languedoc, France, Grenache Noir & Gris, 2017

LES PLATS

 

TUNA / Baby Artichoke / Yellow Pepper-Saffron

Alphonse Mellot, La Moussière Sancerre, France, Sauvignon Blanc, 2016

- - - - 

 

RABBIT SADDLE / Mustard / Spaetzle

Domaine de Fontbonau, Côtes Du Rhône Southern Rhône, France, Grenache/Syrah, 2011

- - - - 

 

GREEN CIRCLE CHICKEN / Hazelnut / Spelt

Domaine de Fontbonau, Côtes Du Rhône Southern Rhône, France, Grenache/Syrah, 2011

 

- - - - 

LES DOUCEURS

 

RHUBARb / Chamomile

CHOCOLATE / Sour Cream / Fig

Don Pedro Ximénez
Gran Reserva, D.O. Montilla-Moriles, Spain, 1987


FROMAGES

 

CHARIOT A FROMAGES (chef's selection)

Homemade Marmalade & Pecan Cranberry Bread ($23 supplement) 
 

Anne et Jean-François Ganevat , “L’autrefois” Jura, France, Chardonnay, 2014
or
Anne et Jean-François Ganevat , “Le JaJa du Ben” Jura, France, Gamay, 2014