Sample Tasting Menu
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chef’s tasting Marc Bradif, Chenin Blanc, Vouvray, 2009 Ssummerland, Pinot Noir, Santa Barbara, 2013 Quintessa, illumination, White Blend, Napa Valley, 2013 Vittiano, Rosado of Sangiovese, Italy, 2013 Taittinger, La Francaise, Champagne, Brut NV Pio Cesare, Barbera d’ Alba, Piedmont, 2013 Cakebread Cellars, Cabernet Sauvignon, Napa Valley, 2012 D’Oliveiras, Terrantez, Madeira, 1998 beverage pairing 75 hamachi shots dashi / avocado / ponzu dry-aged tataki burdock / charred onion / yolk brentwood corn soup beef tongue / pine nut / 1-a tomato sumac / shiso / fresh wasabi chawanmushi ossetra caviar / uni / lobster bottarga braised shortrib beet / marrow / urfa biber miyazaki japanese a5 six salts textures of chocolate marrow caramel / maldon salt sherbet 175
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Transcript of Sample Tasting Menu
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chefs tasting
Marc Bradif, Chenin Blanc, Vouvray, 2009
Ssummerland, Pinot Noir, Santa Barbara, 2013
Quintessa, illumination, White Blend, Napa Valley, 2013
Vittiano, Rosado of Sangiovese, Italy, 2013
Taittinger, La Francaise, Champagne, Brut NV
Pio Cesare, Barbera d Alba, Piedmont, 2013
Cakebread Cellars, Cabernet Sauvignon, Napa Valley, 2012
DOliveiras, Terrantez, Madeira, 1998
beverage pairing 75
hamachi shotsdashi / avocado / ponzu
dry-aged tatakiburdock / charred onion / yolk
brentwood corn soupbeef tongue / pine nut / 1-a
tomatosumac / shiso / fresh wasabi
chawanmushiossetra caviar / uni / lobster bottarga
braised shortribbeet / marrow / urfa biber
miyazaki japanese a5six salts
textures of chocolatemarrow caramel / maldon salt sherbet
175
