october 17th, 2018

A TASTY MENU

4 COURSE TASTING - 55
BEVERAGE PAIRING - 25
VEGETARIAN TASTING AVAILABLE - 45

the whole table must participate in the tasting menu

SWEET ONION AND BRIOCHE SOUP
Tomme de Savoie, sherry, thyme
NV Eve’s Cidery ‘Albee Hill’ Cider

CHESTNUT AGNOLOTTI
asian pear, brown butter, Alpine Heritage Cheddar, onion oil, black pepper
Marotti Campi Rosato, Marche, Italy

CHOUCROUTE
pork loin, pork belly, pig feet croquette, boudin blanc, boudin noir, sauerkraut,
smoked potatoes, roasted apple, meat caramel, sauce gribiche, whole grain mustard
Baglio Di Pianetto, Nero d’ Avola, Sicily, Italy

DARK CHOCOLATE SOUFFLE CAKE
pistachio butter, vin cotto, evoo, sea salt
Domaine La Tour Vielle Banyuls Reserva, Collioure, France

*consuming raw or undercooked meat, seafood or eggs may
increase your chance of a foodborne illness
*please inform us of any food allergies