November Tasting

Chef's tasting menu rotating monthly

FIRST

Foie Gras Torchon

Passion Fruit Jam, Brioche Toasts, Fig Mustard, Long Peppercorn Dust, Mission Fig Gel

SECOND

Rabbit

Baby Carrot, Torched Brussels Sprouts, Shallot Petals, Beet Jus

THIRD

Squash “Soup”

Butternut Squash Veloute, Roasted Acorn Squash Panna Cotta, Zucchini Pearls, White Wine Jelly

FOURTH

Turbot Rack

Tobiko Beurre Blanc, Chanterelles, Creamed Spinach, Poached Salsify

FIFTH

65 Day Aged Beef Ribeye

Potato Pave Croissants, Torched Leek, Green Peppercorn Sauce, Porcini Cream

DESSERT

Poached Pear

Red Wine Glaze, Honey Mascarpone, Pear Glass, Compressed Kumquat

$110 pp + $55 wine pairings

To ensure the best dining experience, we kindly ask that the entire table participate in our tasting menu.

Unfortunately we do not allow modifications