Appetizer
• Rosa Radicchio Salad
Toasted Pine Nuts, Balsamic Strawberry Reduction
• Beef Carpaccio
Pomegranate, Spicy Italian Chiles, Baby Arugula
• Lobster Bisque
Chive Mascarpone
Wine Pairing: Chateau Maris – Picpoul de Pinet or Michel Gassier – “Cercius”, Côte du Rhone
Pasta
• Pappardelle
Lobster and Crab Meat, Tomato, Meyer Lemon
• Kale Risotto
Kale Lollipop, Gorgonzola Dolce, Toasted Pistachios
Wine Pairing: Malabaila – “Cardunaj”, Brachetto or Chateau Pech-Latt, Cinsault Blend Rose
Entree
• Whole Dorade
Rosemary, Shallot, Lemon, Micro Green Salad
• Veal Osso Bucco
Fregola, Swiss Chard
• 8oz. Fillet Mignon
Mashed Garlic Yukon Gold Potato, Haricots Verts
• Mushroom Tomato Gallette
Portobello Mushroom, Goat’s Cheese, Cherry Tomato
Wine Pairing: Monterotondo – “Vaggiolata”, Chianti Classico or Boedecker, Pinot Noir or
Dampt – “Le Fourneaux”, Chardonnay
Dessert
• Chocolat Couvert
Vanilla Gelato, Hazelnut Praline, Amarena Cherry
• Cream Puff
Strawberry Compote, Chocolate Dipped Strawberry
Wine Pairing: Patricius – “Katinka”, Late Harvest Furmint
$95/person++ (optional wine pairing $40 additional)
Chef de Cuisine – Yohan Jeon