TASTING MENU Verjus Beets & Chevre Fondue Watercress Pistou/Pistachios | N.V. Rosé Brut, Crémant d’Alsace, Lucien Albrecht, France Day Boat Scallop* Beluga Lentils/Confit Fennel/Red Bell Peppers/Mandarin & Caper Gremolata | 2022 Arneis, Ceretto, “Blange”, Langhe, DOC, Italy Spelt Flour Gnocchi Morel Mushrooms/English Peas/Ramps Velouté/Pecorino Toscano | 2021 Schiava, Fliederhof, St. Magdalener Classico, Italy Mishima Reserve Wagyu Hanger* Tokyo Turnips/Smoked Yellow Corn Soubise/Scallion/Black Garlic Gel | 2014 Cabernet Sauvignon, Notre Vin, Howell Mountain, Napa Valley, California Bergamot Panna Cotta Pistachio Shortbread Crumble/Berries | 2016 Sauternes, Castelnau de Suduiraut, France
