Per Person $134 Wine Pairing $74
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Squid Ink & Saffron, Smoked Trout Roe, Tamarind Chutney
Vincent Gaudry, Le Tournebride, 2022, Sury-en-Vaux, Sancerre
Harold’s Bloody Butcher Grits, Poblano Butter, Puffed Sorghum
Raul Perez, Ultreia, Godello, 2021, Bierzo
Oriana’s Pears, Alpine Cheddar Cream, Coffee Crumble
Mas Mudigliza, Carminé, Grenache Noir, Carignan, Syrah, 2020, Côtes Du Roussillon Villages
Joe’s Chestnut Mushrooms, Fish Garum, Chestnut Miso
Palacios Remondo, Plácet De Valtomelloso, Viura, 2022, Alfaro, Rioja
Jerry’s Black Arkansas Apples, Hickory Nuts, Smoked Hay Butter
Delille Cellars, 30th Vintage, D2, 2021, Columbia Valley
Rutabaga a l’orange, Bone Marrow, Caramelized Onion
Delille Cellars, 30th Vintage, D2, 2021, Columbia Valley
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Dulce de Calabaza, Cream Cheese Mousse, Red Kuri Gelato
Domaine Castéra, Jurançon, 2020 Pyrénées Béarnaises
Ponzu Pearls, Rooftop “Honeycomb”, Brioche Feuilletine
Domaine Castéra, Jurançon, 2020 Pyrénées Béarnaises
Caraïbe Namelaka, Matcha Sable, Blood Orange Sorbet
Mas Mudigliza, Vin Doux Naturel, 2020, Maury Grenat
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Exécutive Chef: César Murillo | Chef de Cuisine: John Brandon | Sous-Chef: Johan Rubio | Pastry Chef: Laura Thomasson
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. **These items are fresh and cooked to order.
DINNER: THURSDAY - SUNDAY BEGINNING AT 5:30PM
BRUNCH: SUNDAY BRUNCH BEGINNING AT 10:30AM