First
Vichyssoise Panna Cotta – Beluga Hybrid Caviar, Crispy Potato
Second
Choice of
Tuna Crudo – Blood Orange Vierge, Yuzu, Sorrel
Roasted Beets – Persimon, Buratta, Pistachio Rye Crumble
Third
Choice of
Sautéed Scallops – Purple Carrot, Braised Red Cabbage, Forbidden Rice
Filet Mignon – Black Truffle Potato Puree, Maitake Mushrooms, Horseradish
Fourth
Red Velvet Cake – Raspberry, Dark Chocolate, Mascarpone
* Vegetarian & Allergies will be accommodated. Please let us know at the time of booking so we can properly prepare a delicious alternative.
115 per guest
65 wine pairing
Excludes tax and service charge
A 4% service charge will be added to all bills. Based on our state laws we cannot allocate a part of your gratuity to the kitchen, however, they are an integral part of our service. This charge will directly support our kitchen team allowing them to be part of the service, our way of equalizing the team. If you would like this charge removed, please ask your server.
Chef Chris Flint – CHEF | Michele Carter – CDC | Jonathan Rosenson – SOMM | Chad Austin – MIXOLOGIST
