Season of Autumn Vegetarian Menu

Green Eggplant “Charred”
Tomato, Black Olive, Salted Lemon Champagne Ernest Rapeneau, Brut, N/V Champagne J. De Telmont, Blanc de Noirs, 2012


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Riso Pasta “Risotto”
Parmesan Cheese, Artichoke Gavi di Gavi, Valfieri, Piedmont, Italy, 2015 Sancerre ‘Les Bonnes Bouches’, H. Bourgeois, Loire Valley, France, 2017
OR

Beni Azuma “Baked”
Sweet Potato, Balsamic, Sesame Sauvignon Blanc, ‘Late Harvest’, St. Carolina, Rapel Valley, Chile, 2015 Château Doisy-Védrines, Sauternes, Bordeaux, France, 1993


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Carrot "Fondant”
Pearl Couscous, Orange Saffron Vinaigrette Viña Esmeralda, Torres, Catalunya, Spain, 2017 Gewurztraminer, Leon Beyer, Alsace, France, 2013


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Agria Potato “Spaghetti”
Pecoros Onion, Nameko, Bouillon Sake Kozaemon, Junmaiginjo, Shinano, Gyfu, Japan Sake Shimeharitsuru, Junmaiginjo, Yamada Nishiki Rice, Niigata, Japan
OR

Pommes Dauphine “Crisp Potato Puffs”
Kabocha, Kuri, Hazelnuts Shiraz, St. Hugo, ‘Lebua release’, Barossa Valley, Australia, 2013 Salmos, Torres, Priorat, Spain, 2013


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Cannellini Beans “Ragoût”
Gobo Salsify, Seri Etna Rosso, Planeta, Sicily, Italy, 2015 Brunello di Montalcino, Poggio alle Mura, Castello Banfi, Tuscany, Italy, 2013


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Wild Rice “Pilaf”
Cured Egg Yolk, Romaine, Shio Koji Château Cantenac Brown, Margaux, Bordeaux, France, 2001 Château La Conseillante, Pomerol, Bordeaux, France, 2008
OR

Polenta “Crispy Fried”
Kabocha, Kuri, Hazelnuts Shiraz, St. Hugo, ‘Lebua release’, Barossa Valley, Australia, 2013 Salmos, Torres, Priorat, Spain, 2013


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Apples “Fresh Fuji and Gala Compote”
Sudachi Foam, Granny Smith Apple and Cucumber Sorbet Moscato d’Asti, Nivole, Michele Chiarlo, Piedmont, Italy, 2017 Muscat de Beaumes de Venise, Delas, Rhône Valley, France, 2015
OR

Markrin 80% Single Origin Chocolate
“Cream, Mousse and Ganache”
Sansho Pepper Mousse Dow's LBV Port 2009, Portugal Single Grain Whisky, ‘The Chita’, Suntory, Japan


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7 Courses / *Regular Wine Pairings

7 Courses/ **Premium Wine Pairings