Valentine’s Day | February 14, 2018

First Course

Tuna Tartar
avocado, cucumber, sumac, coriander, black garlic aioli, grilled focaccia
Szigeti Brut Rosé Pinot Noir, Austria

 

Second Course

Norwegian Halibut
melted leeks, crispy potatoes, pickled beech mushrooms, celeriac puree, black truffle vinaigrette
Jean Chartron Chardonnay, Rully, Côte Chalonnaise, Burgundy

 

Third Course

Prime Strip of Beef
sweet potato agnolotti, chanterelle mushroom, parsnip soubise, red vein sorrel
Carlo Revello & Figli Barolo, Piedmont, Italy DOCG

 

Dessert

Chocolate Toffee Cake
white chocolate, Champange pastry cream, strawberry compote
Drouet & Fils Pineau des Charentes 2yr, France

 

Tasting Menu 65
Wine Package 35