DECEMBER 7th, 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 La Val de’ Chèvre Cider Fermier Brittany, France

TAGLIATELLE ALLA CHITARRA
PA wild mushroom soffritto, sweet Italian sausage, Taleggio, sage
Il Conte Prandone, ‘Conte Rosso’ Montepulciano/Sangiovese, Marche, Italy

CASSOULET
pork trotters, pork belly, pork confit, boudin blanc, boudin noir, duck confit, runner beans, persillade
Domaine du Joncier, Grenache, Rhone, France

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