WAGYU tasting menu Flank Tartare
Egg Yolk Jam, Chives, Yukon Gold Chips BERVI NI, P ROSECCO ROSÉ
Tongue & Tail
Consommé, Carrot, Brussels Sprouts PAT R I C K P I U Z E , “LES RONCIERES” CHABLIS
72-Hour Short Rib Allium, Kombu
R I D G E , G E Y S ERV I LLE , Z I N FA N D EL
Tri-Tip
Coal, Potato, Morels
R. LOPEZ DE HEREDIA, “ V I Ñ A T O N D O N I A” R I O J A
Ribeye
Bordelaise
C H AT E A U P A L M E R , “A LT E R E G O ” B O R D E A U X
Bone Marrow Ice Cream Hazelnut Pie
C H AT E A U T I R E C U L L A G R AV I E R E , MONBAZI LLAC
Mignardise