Chef’s Grand Tasting Menu

"Spices and Aromatics"

Langoustine Tartelette and Vanilla
Mascarpone cream , Ossetra caviar
Gruet, Blanc de Noirs, New Mexico MV

Foie Gras Stuffed Peppered Pigfeet
Fig and Maletti Balsamic Vinegar
Domaine Paul Blanck, Gewurtztraminer, "Altenbourg", Alsace 2004

Squash and Blossom, “Garlic Chive” Emulsion
Fromage Blanc

Red Mullet Filet, Badianne Infusion
Clams, Fennel Purée, Confit Tomato
Chalone, Chardonnay, Monterey County 2004

Hibiscus Granité

Rabbit “Rabble” with Maniguette
Chanterelle, Picholine and Marjoram Fricassée, Chianti Reduction
Domaine Dupeuble, Beaujolais 2005

Cardamom and Orange Panna Cotta

Jasmine and Roasted Plum Gateau
Plum coulis
Michele Chiarlo, Moscato d' Asti, "Nivole", Italy 2006

Mignardise

$125 per person
$65 wine pairing

Please silence cellular phones in the Dining Room.
A 20% gratuity will be added to parties of 6 or more.