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
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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
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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
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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
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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

_____; 7 Courses / *Regular Wine Pairings

7 Courses/ **Premium Wine Pairings