Tasting Menu
(Subject to Change)

Winter Squash Bisque, with jumbo lump crab, celery leaves, truffle oil
Mumm Napa Cuvee M

Ahi Tuna Tartare, beet and fennel salad, American caviar, taro root chips
Gavi “Vigneto Masera” Massone, Piedmont

Olive Oil and Rosemary Poached Chatham Cod, olive purée, steamed broccoli
Pouilly-Fuissé  Gilles Morat, Mâconnais

Porcini Crusted Duck and Seared Foie Gras, creamy farro with root vegetables,
and hibiscus honey
Shiraz-Viognier Domaine Terlato  & Chapoutier, Victoria

Grilled Filet Mignon and Butter Poached Lobster, roasted hen-of-the-woods
mushrooms, Bloomsdale spinach, polenta,red wine reduction
Cabernet Sauvignon Ridgeline, Alexander Valley

Chef Selection of Dessert

$150 per person
Six courses, Wine included