TASTING MENU$40 per person - choose one option for each course

$20 per person - add optional wine pairings (four 3-ounce pours)

APPETIZERFRIED GOAT CHEESE

Breaded & fried goat cheese served with beet jamSuggested wine pairing: Innocent Bystander Sauvignon Blanc, New Zealand

SNOW CRAB WONTONSSnow Crab wontons with cherry mole

Suggested wine pairing: Randall Monroe Pinot Noir, California

DUCK LIVER PÂTÉHouse-made duck liver pâté with pickled vegetables & fennel crackers

Suggested wine pairing: Gran Passione Barbera d’Asti, Italy

SALADKALE CAESAR SALAD

Served in a parmesan crisp with herbed croutonsSuggested wine pairing: Tamellini Soave (Garganega), Italy

GOAT CHEESE & VEGETABLE SALADArugula, pickled vegetables & goat cheese with citrus vinaigrette

Suggested wine pairing: Bodegas Tobía Blanco (white blend), Spain

ENTRÉESTRIPED BASS

Pan seared striped bass with braised leek hearts Suggested wine pairing: La Vieille Ferme Blanc (white blend), France

SEARED DUCKDuck breast, celery root purée, apple, walnuts & grapefruit gastrique

Suggested wine pairing: Maison L’Envoyé Bourgogne Rouge (Pinot Noir), France

RAVIOLIArtichoke, Kalamata olive & feta stuffed ravioli in a fennel and tomato sauce

Suggested wine pairing: Donna Laura ‘Ali’ Sangiovese, Italy

SHORT RIB GRATINBraised short ribs served over potatoes, topped with fried carrots & stout gravy

Suggested wine pairing: Valentin Bianchi Malbec, Argentina

DESSERTCAFÉ LATTE PROFITEROL

Cream puff filled with coffee-flavored mascarponeSuggested wine pairing: Heinz Eifel “Shine” Gewürztraminer, Germany

ROSÉ CHANTILLYVanilla bean cake with Chantilly filling

Suggested wine pairing: Broadbent Rainwater Madeira, Portugal