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amuse
parsnip and chervil cappucino
GF
first course
scallop mousse torchon g
GF
squash and zucchini, seared panisse, lobster sauce
N.V. Taittinger Brut Champagne, France
second course
slow poached secreto
GF
chili brulee, burdock, chili threads
Flowers Chardonnay 2022, Sonoma Coast
third course
grilled Spanish octopus
GFA
charred citrus sauce, brioche crouton, green onion curls,
mustard frills, tomato concasse
“Goldeneye” by Duckhorn Pinot Noir 2021, Anderson Valley
fourth course
wood roasted picanha
GF
cauliflower “fried rice”, confit shallot petals, chimichurri
Allegrini Amarone Classico 2019, Valpolicella
dessert course
choice of one
pistachio raspberry craquelin
GF
Pistachio cream raspberry gel, edible snow
Winter lWog
coconut almond Sponge, white chocolate buttercream
J.Cuvee Rose N.V., Russian River