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


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7 Courses / *Standard Wine Pairings

7 Courses/ **Premium Wine Pairings