Sample Menu

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8 Course Tasting Menu

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Duck Confit on Phyllo Dough Purse

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Frisse Salad with Roasted Blood Orange, Hazelnut and Feta

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Pan-seared Foie Gras with Fig Mostarda and Arugula

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Braised Pork Belly with Seared Scallops and Apple Puree

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

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

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Cheese Course

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Chocolate Tart with Sea Salt

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++ Wine pairing suggestion: Cote du Rhone and Burgundy

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(GL) Gluten-free  - (V) Vegetarian