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

 

Ora Salmon / Dill / Capers

Tarbais Coco / Iberico / Parsley

Beet / Beaufort / Balsamic

- - - - 

Langoustine / Lemongrass / Sea Urchin

Arlaux Premier Cru Brut, Champagne, France, NV

- - - - 

Foie Gras / Yogurt / Rum

Domaine de Robert, Côte du Py Morgon, France, Gamay, 2015

- - - - 

Maitake / Shallot / Walnut

Domaine de la Pépière, Muscadet-Sevre et Maine Sur Lie Loire, France, Melon de Bourgogne, 2016


LES PLATS

 

Celeriac / Black Truffle / Cured egg

- - - - 

Monkfish / Red curry / Spinach

- - - - 

Canadian Porcelet / Rutabaga / Cider

- - - - 

Domaine Brusset, Les Travers Cairanne, Côte du Rhône, France, 2013

Dubreuil-Fontaine, Bourgogne Les Crenilles Burgundy, France, Chardonnay, 2015

Herdade da Calada, Block no3, Alentejo, Portugal Touriga Nacional & Syrah blend, 2015


LES DOUCEURS

 

Okinawa black Sugar / Goat milk / Pineapple

Chocolate / Vanilla

&

Petits fours

 

François Cazin, Moelleux, Cour-Cheverny Loire, France, Romorantin, 2014


FROMAGES

 

DÉLICE DE BOURGOGNE / COMTÉ / ROQUEFORT

Homemade Marmalade & Pecan Cranberry Bread ($23 supplement)

CAMEMBERT / BLACK TRUFFLE

with frisee salad ($30 supplement)
 

Domaine Gerard Julien & Fils , Bourgogne Burgundy, Pinot Noir, 2013