$175/person without wine $265/person with wine pairings (Tax & Gratuity Not Included)

 

First Course

Hen of the Woods Mushroom Vol Au Vent

Porcini Marshmallow, Truffle Brown Butter Caramel, Spiced Puffed Pastry

Paired with Moet & Chandon Champagne, France, NV

 

Second Course

Seafood Crepe

Pan Seared Sea Scallop, Cold Water Lobster Beurre Blanc, Candied Onions

Paired with Freemark Abbey Chardonnay, Napa Valley, California, 2021

 

Third Course

Applewood Smoked Quail Breast

15 Year Aged Cheddar Risotto, Lingonberry Mustard

Paired with Foris Pinot Noir, Rogue Valley, Oregon, 2019

 

Intermezzo

Yuzu Sherbert

 

Fourth Course

Peppercorn Seared Prime Filet Mignon

Gruyere Dauphinoise Potatoes, Sauteed Spinach, Hudson Valley Foie Gras, Red Wine Demi Glace

Paired with Clos Du Val Cabernet Sauvignon, Napa Valley, California, 2019

 

Fifth Course

Dark Chocolate Trio

Dark Chocolate Mint Mousse, Dark Chocolate Lava Cake, Dark Chocolate Cheesecake

Paired with Sandeman Fine Ruby Port, Douro, Portugal, NV

 

 

Presented By

Executive Chef Scott Dewar

Certified Sommelier Natalie Barnes

Please inform your server of any known allergies prior to placing your order.