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Sample Menu

8 Course Tasting Menu

Duck Confit on Phyllo Dough Purse

Frisse Salad with Roasted Blood Orange, Hazelnut and Feta

Pan-seared Foie Gras with Fig Mostarda and Arugula

Braised Pork Belly with Seared Scallops and Apple Puree

Grilled Skirt Steak with Dauphinoise Potatoes, Asparagus Tip, and Demi Glaze

Herb Crusted Sea Bass with Cauliflower Puree, Wild Mushroom, and Quail Egg

Cheese Course

Chocolate Tart with Sea Salt

++ Wine pairing suggestion: Cote du Rhone and Burgundy

(GL) Gluten-free  - (V) Vegetarian

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