FEBRUARY 6th, 2019

A TASTY MENU
4 COURSE TASTING - 55
BEVERAGE PAIRING - 30
VEGETARIAN TASTING AVAILABLE - 45

the whole table must participate in the tasting menu

SWEET ONION AND BRIOCHE SOUP
Tomme de Savoie, sherry, thyme
NV La Val de la Chevre Cider Fermier, Brittany, France

TAGLIATELLE ALLA CHITARRA
PA wild mushroom soffritto, sweet Italian sausage, Taleggio, sage
Baglio Di’ Pianetto, Nero D’ Avola, Sicily, Italy

CONFIT PORK SHOULDER
boudin noir, fingerling potatoes, baby turnips, Meyer lemon/apple mostarda, apple butter
Apaltagua ‘Envero’ Gran Reserva Carmenere, Colchagua Valley, Chile

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

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