pre-fix tasting menu

Fridays & Saturdays
6:30 pm seating only

prefixed menu, $80/person

optional wine pairing, $30/person

AMUSE BOUCHE

grilled octopus | spicy orange marmalade | pickled cucumber & carrot | micro cilantro

Pairing: Bodegas La Cana Albarino,
Rias Baixas, Spain

COURSE ONE

ESCABECHE

chayote squash & chanterelle mushroom escabeche | with toasted pine nut | sundried tomato infused agave nectar 

Pairing: Txomin Etxaniz Txakolina
Getaraia, Spain

COURSE TWO

KING CRAB DUO

shelled Alaskan king crab and caviar |  Alaskan king crab, roasted corn and black bean fritter | citrus beurre blanc

Pairing: Forge Cellars Riesling “Dry Classique”
Finger Lakes, New York

 

COURSE THREE

HERITAGE PORK BELLY
maple and beer braised duroc pork belly | with pickled hot and sweet chilis | charred pearl onion | Ohio maple syrup drizzle

Pairing: Soleña Grand Cuvée Pinot Noir

Willamette Valley, Oregon

 

 

COURSE FOUR

ROASTED QUAIL
ancho chili & coffee rapadura glaze | charred shishito pepper | goat cheese polenta

Pairing: Cottanera Diciasettesalme Etna Rosso

Sicily, Italy

 

COURSE FIVE

COLORADO LAMB
black pepper crusted lamb loin | candied pecan | fugi apple | celery | fresh ricotta | maple honey drizzle

Pairing: Revelry The Limited Reveler Bordeaux Blend

Columbia Valley, Washington

COURSE SIX
DECONSTRUCTED TRIFLE

Chocolate Mousse | Shortbread | Baked Meringue | Berry Compote

Pairing: Quinta do Noval 10 Yr Tawny Port

Douro Valley, Portugal