CHEFS TASTING MENU

fall harvest tasting menu

october, 2018

 

butternut squash bisque

black truffle, pepita seed crisp, and crushed black pepper

2017 les boursicottes, sauvignon blanc, sancerre 

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roasted seckel pear

speck, gorgonzola, radicchio, and hazelnuts

2013 bonny doon ‘le cigare blanc’, white blend, santa cruz

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espresso bucatini

braised boar, roasted chestnuts, kuri squash, and sage

2014 librandi, ciro rosso, calabria

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venison roulade

pomegranate, wild foraged chicken of the woods mushrooms, 

parsnip crumble, and yellow beans

2016 franco serra, langhe nebbiolo, piedmont

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baked honeycrisp apple

almond cake, ginger gelato, white chocolate crumble, and ginger chantilly

apple brandy milk punch

with lemon balm, elderflower, citrus, whey

 

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tasting menu          wine pairings

3 courses $55          3 courses $20

5 courses $75          5 courses $30

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chef/owner: vittorio ettore