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

 

CHOU / PARMESAN / GUINEA PEPPER

TUNA / GOMASIO / RED ONION

LANGOUSTINE / YUZU / CUCUMBER

- - - - 

FOIE GRAS / CHESTNUT / VANILLA

Domaine Trimbach, Riesling Reserve Alsace, France, 2014

- - - - 

CARROT / QUAIL EGG / IBERICO

Chateau De Camensac, 5th Growth, Haut Medoc St-Laurent-Du-Medoc, France, C. Sauv / Merlot, 2011

- - - - 

KAMPACHI / GRAPEFRUIT / SOUR BEER

Domaine Francois Pinon, "Les Trois Argiles" Vouvray, Loire Valley, Chenin Blanc, 2015


LES PLATS

 

LOBSTER / BISQUE / TARRAGON

Chateau Du Taillan, "La Dame Blanche" Le Taillan-Medoc, France, Sauvignon Blanc, 2014

- - - - 

SKREI / SWEET POTATO / BERGAMOTE

Paul Laurent, "Cuvee des Fondateur", Brut Rose Champagne, France

- - - - 

SALT MEADOW LAMB / SUNCHOKE / MOJO

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

- - - - 

 


LES DOUCEURS

 

LEMON / FENNEL 

JASMINE RICE / PEAR / SAFFRON

&

Petits fours

 

Chateau Suduiraut, Castelnau De Suideraut Sauternes, Preignac, France, 2010


FROMAGES

 

CHARIOT A FROMAGES 

Homemade Marmalade & Pecan Cranberry Bread ($23 supplement) 

CAMEMBERT / BLACK TRUFFLE

with frisée salad ($30 supplement)
 

Domaine U Stiliccionu, Antica Ajaccio, Corisca, France 2013, Sciaccarellu