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chef’s four-course tasting menu
$125 per person
wine pairings $50 per person
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miyagi oysters $3.5 ea.

black truffle supplement $30

 

amuse
truffle croquette, caviar

 

first course
dungeness crab escabeche, chicories, saffron alioli, brown butter croutons
pinot/chardonnay, gobillard, champagne, NV

  

second course
smoked black cod, endive a la plancha, sage, calabrian chili, preserved meyer lemon
chardonnay, eric kent, sonoma county, 2015

 

third course
snake river farms new york strip, rioja braised wild mushrooms, salt roasted celery root
tempranillo, flor de caudum, rioja, 2016

  

fourth course
dark chocolate trifle, chantilly cream, hazelnuts
moscatel, molino real ‘mr’, 2012

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