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 - $90

 

HORS D'OEUVRES

 

OXTAIL / Horseradish / Chive

CUCUMBER / Gin / Island Creek

OLIVE OIL / Green Almond / Kalamata

- - - - 

VEAL / Tuna / Celery

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

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AVOCADO - ASPARAGUS / Fava beans / Dill-Cilantro

Domaine Jacques Leménicier, St-Péray
“ Cuvée Traditionelle”
Rhône Valley, France, Marsanne/Roussane, 2014

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OCTOPUS / Caponata / Summer Squash

MLe Roi Des Pierres , Sancerre Rosé Loire, France, Pinot Noir, 2017

LES PLATS

 

COD / Porcini / Truffle D’Ete

Pierre Maltrot, Puligny-Montrachet 1er Cru “Les Combettes”
Burgundy, France, Chardonnay, 2006

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IBERICO PLUMA / Black Garlic / Cauliflower

Alessandro Veglio, Barolo Piedmont, Italy, Nebiollo, 2012

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MUSCOVY DUCK / Peach / Heart of Palm

Dubreuil-Fontaine, Volnay Burgundy, France, Pinot Noir , 2013

 

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LES DOUCEURS

 

PASSION FRUIT / Spruce / Basil

CHOCOLATE / Jasmine / Grapefruit

Mas Amiel Vintage Réserve

Maury, France, Grenache, 2012


FROMAGES

 

CHARIOT A FROMAGES (chef's selection)

Homemade Marmalade & Pecan Cranberry Bread ($23 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