Chef’s Table Tasting Menu

King Crab Tiramisu
Marinaded Tandoori Fruits, Mascarpone Cream Champagne Ayala Brut Majeur N.V. Champagne Deutz Blanc de Blanc 2013
OR

Vegetable Minestrone, Coco de Paimpol
Lomo Ibérico, Caviar Impérial de Sologne Champagne Ayala Brut Majeur N.V. Champagne Deutz Blanc de Blanc 2013


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Scottish Langoustine, Sweetbread
Fennel Confit, Shellfish Emulsion Sauvignon Blanc, Letter B, Brancott Estate 2018 Pinot Blanc, Trimbach 2017
OR

Sea Urchin, Cauliflower
Saffron, Scrambled Egg Pouilly Fuissè, Domaine Chanson 2015 Domaine de Baronarques, Baron Rothschild 2016


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Seared Foie Gras
Citrus Mosaic, Fondant Carrot Pinot Gris, Léon Beyer 2015 Gewurztraminer Reserve, Willm 2013
OR

Brittany Lobster, Pumpkin
Spinach, Turmeric Dressing Chardonnay Vintner’s Collection, Sterling 2016 Charming, Gruner Veltliner, Laurenz V 2016


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Atlantic Turbot Lemon Verbena Infused
Violon Zucchini, Pistachio Puree Singing, Gruner Veltliner, Laurenz V 2017 Chablis Reserve de Vaudon, J. Drouhin 2015
OR

Meunière John Dory, Girolle Mushroom
Chickpeas Condiment, Hazelnut Pinot Noir, Dr Burkling-Wolf 2014 Gevrey-Chambertin Biologique, Lou Dumont 2016


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Castillian Beef Tenderloin, Grilled Potato
Onion and Bone Marrow, Black Truffle Sauce Mas de Daumas Gassac 2013 Château Cos d’Estournel 2004
OR

Duo Of Challans Duck
Sweet Spices, Artichoke Château de Fonbel, Saint-Émillion 2014 Brunello di Montalcino Riserva, Biondi-Santi 2011


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Cheese Tray Selection
Jean-François 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