Valentines Day 2 0 1 7
A Modern French Bistro
Tasting Menu for Two S M O K E D LO C A L OYS T E R S
apple granité, arugula Albert Bichot Brut Réserve, Cremant de Bourgogne, FR NV Domaine Pinson ‘Les Forets’ Chablis 1er Cru, Burgundy, FR 2015
M A I N E LO B S T E R R AV I O LO
caramelized onion consommé, lardo
shaved black truffle $50 supplement Veuve Fourny Grand Reserve Extra Brut , Vertus 1er Cru, Champagne, FR NV Domaine Pierre-Yves Colin-Morey ‘En Remilly’ St. Aubin 1er Cru, Burgundy, FR 2013
C O N F IT AR CTI C C HAR
artichoke heart, cured trout roe, vanilla Domaine Huet Vouvray Pétillant Brut , Loire Valley, FR 2009 Weingut Nigl Grüner Veltliner Alte Reben , Kremstal, AT 2014
C R OWN R OAST O F D U C K
charred cabbage, rose petal confiture, pommes mille feuille
seared foie gras $30 supplement Hervy-Quenardel Rosé de Saignée , Verzenay Grand Cru, Champagne, FR NV Domaine Monier-Perréol, Saint Joseph, Rhône, FR 2013
C H O C O L AT E B A R
burnt honey, chai ice cream Giacomo Bologna Brachetto d’Acqui Braida , Piedmont, IT 2015 Quinta do Infantado Porto, Douro Valley, PT 2003
TA S T I N G M E N U $ 1 0 5 p e r p e r s o n
bubbles pairing $55 grande wine pairing $75
EATING R AW OR UNDERCOOK ED FISH, SHELLFISH, EGGS OR MEAT INCR EASES THE R ISK OF FOODBOR NE ILLNESS. PLEASE ALERT YOU R SERV ER TO AN Y FOOD ALLERGIES