Chef ‘s Table Vegetarian Menu

Vegetable Minestrone, Coco de Paimpol: Perigord Black Truffle Champagne Ayala Brut Majeur N.V. Champagne Deutz Blanc de Blanc 2013

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Saffron Cauliflower Risotto: Scrambled Egg, Lemongrass Espuma Macon-Village, Joseph Drouhin 2016 Domaine de Baronarques, Baron Rothschild 2016

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Pumpkin Veloute: Onion Ravioli, Turmeric oil Singing, Gruner Veltliner, Laurenz V 2017 Pinot Gris, Leon Beyer 2015

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Crispy Girolle Mushroom: Chickpeas Toast, Parsley coulis Petit Bourgeois Rosè, Henri Bourgeois 2017 Chardonnay, Heitz Cellar 2014

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Potato Gnocchi: Violon Zucchini, Avocado, Pistachio Puree, Virgin Sauce Saint-Joseph, Les Challeys, Delas 2016 Nuits-Saint-Georges, Lou Dumont 2016

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Cheese Tray Selection: Jean-Francois Antony, Eleveur de Fromages Valpolicella Ripasso, Le Poiane, Bolla 2013 Shiraz, St. Hugo 2013

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Black Beer Biscuit and Chocolate Ganache: Caramel Thai Tea Aroma Graham’s LBV Port 2013 Dow’s Vintage Port 1997
OR
Figue de Solliès: Marjoram Millefeuille, Yogurt Sorbet Gewurztraminer, Late Harvest, Robertson 2016 Vin Santo del Chianti, Castello di Brolio 2010

_____; 7 Courses / *Standard Wine Pairings

7 Courses/ **Premium Wine Pairings

Chef's Table Vegetarian Menu