Seasonal Tasting Menu
Chef’s surprises for the evening
Chilled Maine lobster, passion fruit, radish, hearts of palm, olio nuovo
Optional supplemental caviar course:
N25 Reserve Oscietra caviar, smoked sturgeon, beet panna cotta
Glazed black cod, smoked brodo, artichoke, nasturtium, asparagus
Oxtail farfalle, charred onion, burro rosso, peppercress
Wolfe Ranch quail, braised endive, salsify, brown butter-truffle honey
Ridged pasta with faux “foie gras,” black truffle, and Marsala
Anderson Ranch lamb loin,
green garlic, potato millefoglie, stuffed Morel mushroom
Optional supplemental cheese course:
An unusual selection of Italian cheeses and condiments
Rhubarb and ginger sorbet with lemongrass
Quince and Arborio rice, vanilla, anise, tonka
Price Per Person $275 Wine Pairing $185
A 20% service charge and a 4% surcharge for employee benefits will be added to all sales
Chef/Owner: Suzette Gresham Chef de Cuisine: Gonzalo Agliozzo
Pastry Chef: Theron Marrs