Winter Menu 2015
- Amusesomething amusing...
First Course
- Cauliflower Vlouté, Bread Crumbs, Greek Yogurt, Herb
Second Course
- "Veggie And Fruit Plate" Pickled Onion Petalbeets, greens, turnips, carrots, persimmon, tangerine, beet, fennel, avocado, purple beans, apple, celery root, celery branch, kohlrabi, broccoli, pickled onion petal, kalamantsi and more....
- Foie Gras Terrine, Pickled Cherries$18 supplement
Third Course
- Schainer Farms Sunny Side Up Egg, Baby Greens, Brown Butter, Lemon, Parsley, Reggiano Toast
- Muki Hotate Scallop, "Kiss From Summer"$14 supplement
Fourth Course
- Butternut Squash, Wheat Berries, Preserved Cherry-Pumpkin Seed Comptoir
- Tagliollini, Black Winter Truffles$35 supplement
Fifth Course
- "Fricasse" Flowering Broccoli, Sugar Snap Peas, Shitake, Hon Shimeji Mushrooms, Pomme Purée, Jus D'onion
- 28 Day Dry Aged Ny, Rouge De River, Pears$16 supplement
Sixth Course
- Sourdough Donut, Made With Chefs 20 Year Old Starter, Strawberry Brûlée, Meyer Lemon Curd, Sour Cream
- Selection Of 3 Cheeses$15 supplement
First
- Chateau Les Arromans
- Entre-Deux-Mers, 2011
- Sauvignon Blanc, Semillion
Second
- Pierre Vessigaud
- Macon-Fuissé 2011
- Burgundy, France
- Chardonnay
Third
- Domaine Vincent Careme
- Vouvray Tendre 2011
- Loire Valley, France
- Chenin Blanc
Fourth
- Whitcraft Winery "Morning Dew Ranch"
- Anderson Valley, California
- Pinot Noir (Burt William's Vineyard)
Fifth
- Henry Marionnet
- Premiere Vendange "Natural" 2011
- Touraine, France
- Old Vine Gamay
Coffee
- Hand Crafted Single Origin Coffee (Must Order At The Beginning Of Your Meal)pour over$8.00
