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chef’s tasting menu

juniper cured utah trout

cauliflower silk | fennel | pickled mustard | lemon crème fraîche

| schramsberg | blanc de noirs | california

sesame ahi tataki*

kaffir lime rice | hot & sour cabbage | green garlic oil | sambal-coconut
cream

| d’arenberg broken fishplate | sauvignon blanc | australia |

pork belly fritto misto

maitake mushroom | blistered shishito | mango gastrique | grilled
corn chowder

| grand ardeche | chardonnay | france |

wild mushroom risotto

lobster mushroom | porcini | morel | beurre rouge | crispy chicken
skin

| stolpman gdg | gamay | california |

bistro filet

pomme frites | watercress | blackberry ketchup | truffle mayo

| terre rouge | syrah | california |

chocolate creme brulee | chantilly cream | ‘nilla’ wafer

$55 per person $25 wine pairing
requires whole table participation