tasting menu
Flank Tartare
Egg Yolk Jam, Chives, Yukon Gold Chips
BERVINI, PROSECCO ROSÉ
Tongue & Tail
Consommé, Carrot, Brussels Sprouts
PATRICK PIUZE, “LES RONCIERES” CHABLIS
72-Hour Short Rib Allium, Kombu
RIDGE, GEYSERVILLE, ZINFANDEL
Tri-Tip
Coal, Potato, Morels
R. LOPEZ DE HEREDIA, “VIÑA TONDONIA” RIOJA
Ribeye
Bordelaise
CHATEAU PALMER, “ALTER EGO” BORDEAUX
Bone Marrow Ice Cream
Hazelnut Pie
CHATEAU TIRECUL LA GRAVIERE, MONBAZILLAC
Mignardise