We can accommodate allergies and dietary restrictions if you inform us in advance when making the reservation.

Thank you for allowing us to cook for you. 


tasting menu - $150

wine pairing from $90

 

HORS D'OEUVRES

 

WATERMELON / Vodka / Feta

VEAL / Tuna / Parsley

RABBIT / Rosé / Shimenji

- - - - 

LOBSTER / Peach / Lemon Verbena

Arlaux, “Grande Cuvée ”
Vrigny, France, P. Meunier/P. Noir/P. Blanc/ Chard., NV

 

- - - - 

KAMPACHI / Beet / Tarragon

Keller, Riesling “ Limestone” Rheinhessen, Germany, Riesling, 2017

- - - - 

FOIE GRAS / Cherry / Cocoa

Chateau de Pibarnon , Bandol Rosé Provence, France, Mouvèdre/Cinsault, 2017

LES PLATS

 

SPANISH MACKEREL / Tomato / Dill

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

- - - - 

 

SALT MEADOW LAMB / Pine Nut / Chanterelle

Domaine Guénaël Jambon, Morgon “Cote du Py” Cuvée Nature

Beuajolais, France, Gamay, 2016

 

- - - - 

 

WAGYU / Rhubarb-Hibiscus / Saké

Lassègue, Saint- Emilion Grand Cru Bordeaux, France, Merlot/Cab. Franc/Cab. Sauv , 2011

- - - - 

LES DOUCEURS

 

HYSSOP / Yogurt

APRICOT / Almond / Chocolate

Patrick Botex, Bugey-Cerdon “La Cueille”

Poncin, France, Gamay/ Poulsard, NV


FROMAGES

 

CHARIOT A FROMAGES (chef's selection)

Homemade Marmalade & Pecan Cranberry Bread ($35 supplement) 
 

Anne et Jean-François Ganevat, “Champ Poids” Jura, France, Chardonnay, 2014
or
Anne et Jean-François Ganevat, “Le JaJa du Ben” Jura, France, Gamay, 2014

(wine supplement for + $15)