{ M E N U }
FIRST COURSE
Beau Soleil Oysters with Szchuan Peppercorns & Shredded Fois Gras
2015 Argiolas “Costamolino”, Vermentino {Sardinia, Italy}
SECOND COURSE
Fluke Crudo with Unfiltered Extra Virgin Oil, Piri Piri Sauce, Radish & Shiso Cress
2015 Estate Argyros, Assyrtiko {Santorini, Greece}
THIRD COURSE
Salmon Tartare with Avocado Fans & Lemon Leaf Syrup
2015 Weingut Stadt Krems, Gruner Veltliner {Kremstal, Austria}
FOURTH COURSE
Cod with Lemon Butter Crust, Mint Pistou & Haricot Vert & Organic Pea Shoot Salad
2014 Domaine Reverdy-Ducroux “Sancerre Beauroy”, Sauvignon Blanc {Sancerre, France}
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$65/person++
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