Executive Chef Nick Wirth  | Chef de Cuisine Brent Davis | Executive Sous Chef Anthony Trosi

Three-course menu

$100 per person

 WINE PAIRINGS

Sommelier Selection. . . 65.00 

Holiday Hours

Wednesday, February 14  •  4 - 10 PM

Make your reservation today

Three-course menu

$100 per person 
available Wednesday, February 14 

Amuse Duo

2019 Schramsberg Blanc de Blancs, North Coast California

Herb Flan

Crisp saffron, sorrel

Foie Gras Mousse

Puff pastry, caramelized apple purée, Sauternes 

first course

choose one

Grain Salad

Hundred Acres Farm greens, dried apricots, puffed grain crunch, pickled shallot, poached red pear, SarVecchio parmesan, rosemary-cider vinaigrette

2021 Archery Summit 'Vireton' Pinot Noir, Willamette Valley, Oregon 

Shellfish Bisque

Tarragon, brandy cream, shaved fennel

2020 Domaine Gondard-Perrin 'Symphonie' Viré-Clessé, Burgundy, France

Pork Bolognese

Heritage Berkshire pork, tomato, house tagliatelle, SarVecchio parmesan, oregano

2021 Foradori Teroldego, Trentino-Alto Adige, Italy

Crab Risotto

Roasted bell peppers, demi-sec tomatoes, fine herbs, arugula

2021 Feudi di San Gregorio 'Cutizzi' Greco di Tufo, Campania, Italy

Braised Duck Wings

Black garlic BBQ sauces, savoy cabbage, sake vinaigrette, scallion 

2017 Clos des Fous 'Pucalan Arenaria' Pinot Noir, Aconcagua Valley, Chile

Second Course

choose one

Filet Mignon

Smoked new potatoes, marinated endive, chimichurri 
(upgrade to Australian Wagyu $40)

2017 Tapiz 'Black Tears' Malbec, Mendoza, Argentina 

Baked Lobster Tails 

Black truffle Hasselback potato, braised fennel, truffle beurre blanc $15 supplement 

2020 Grgich Hills Estate Chardonnay, Napa Valley, California

Scottish Salmon 

Braised lentils, chorizo, kale, saffron nage

2021 Failla 'Savoy Vineyard' Pinot Noir, Anderson Valley, California 

Hudson Canyon Scallops 

Cauliflower purée, roasted winter squash, frisée, blood orange vinaigrette

2021 Claude Riffault 'Les Denisottes' Sancerre, Loire Valley, France

Wagyu Denver Steak

Miso-glazed ube, grilled Kimchi bok choy, yakiniku sauce

2018 Locanda 'Romulu' Petite Syrah Blend, Sonoma Valley , California

third course

choose one

chocolate Truffle

Chocolate hazelnut custard, candied kumquats, toasted sugar meringue, candied hazelnuts

Taylor Fladgate 10 Years Tawny Port, Douro, Portugal 

Horchata Tart

Dulcey horchata-spiced cremeux, graham cracker, toasted marshmallow, dulce de leche, cocoa nib

Rare Wine Co. 'New York' Special Reserve Malmsey Madeira, Portugal 

Pavlova

Orange blossom cheesecake mousse, candied grapefruit, pink peppercorn, meringue, brown butter crumb, citrus

2020 Chateau Laribotte Sauternes, Bordeaux, France

ice Cream

trio of flavors

Laurent-Perrier 'Harmony' Demi-Sec Brut, Champagne, France

Sorbets 

trio of flavors

2022 Albino Rocca Moscato d'Asti, Piedmont, Italy 

 

Cheese Board

El Maestro Sierra 15 Year Oloroso Sherry, Jerez, Spain


Menu subject to change based on availability of ingredients.