7 Course Wine Dinner Menu
November 19, 2019
115. per person plus tax & gratuity
Starts promptly at 6:30 p.m.
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Bread & Flours ‘Seed You Later’ Bread with Tomato Jam
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trio sheep milk cheese & menage pickle vegetables
Grilled Venison Tenderloin, Brussels Sprouts, Peppermint-Pomegranate glaze
builion with black cod & shishito peppers, preserved lemon, fennel, tatsoi
Piopino Mushrooms & Butternut Squash Risotto
arugula micro greens & wine poached apple, cinnamon, citrus
Duck Leg Confit with Barhi Date Sweet Potato puree
ravioli with spanish goat cheese, peach chutney
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