Details
Five Courses Paired with Wines
FLAME CHARRED HAMACHI
yuzo bone broth, mirin poached asian pear, black garlic purée
GNOCHETTI SARDI PRIMAVERA
pancetta, spring peas, garlic-white wine butter sauce, parmigiano-reggiano
FLAME CHARRED HAMACHI
yuzo bone broth, mirin poached asian pear, black garlic purée
GNOCHETTI SARDI PRIMAVERA
pancetta, spring peas, garlic-white wine butter sauce, parmigiano-reggiano
DUO OF PORK
grilled tenderloin, ancho chile sauce, crisp pork belly, cured egg yolk, bliss maple syrup
SEARED FILET MIGNON
sautéed morels, roasted spring onion, yukon gold potato purée, bordelaise sauce
LEMON CHIFFON CHEESECAKE
graham cracker crust, fresh berries, mascarpone cream
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