$195 per person, additional $95 local wine pairing or $235 reserve wine pairing per person
Hearts of Palm
caviar, avocado, lime
egg, spring garlic, consommé
champagne sabayon, black truffle
Veal Strip Loin
sweetbreads, morels, sauce marsala
Lemon Meringue Cheesecake
sable breton, passion coulis, white chocolate
Executive Sous Chef Jason Pringle & Chef de Cuisine Thomas Mendel
Menu may experience changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 22 percent large party service charge will be added.