Amuse-Bouche

Sweet Pea Panna Cotta with Baby Radishes, Snow Peas

and Chilled Pea Flower Consommé Alfred Merkelbach, Riesling, Auslese, Ürziger Würzgarten, Mosel

Germany (2016)

Our Garden Green Bean Tartare with Tomato Vinaigrette Alzinger, Riesling, Steinertal, Smaragd, Wachau, Austria (2016)

Summer Vegetable Raviolis with Roasted Sweet Corn and Chanterelle Mushrooms

Pahlmeyer, Chardonnay, Napa Valley, California (2017)

A Filet of Beet with Creamed Spinach, Pomme Soufflé and Beurre Rouge

G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Global Warming

A Lemon Tart Reincarnated

Domaine des Baumard, Quarts-de-Chaume Loire Valley, France (2012)

-or-

A selection of cheese from Cameron, our “Cheese Whiz” (Eighteen Dollar Supplement)

Two Hundred and Thirty Eight Dollars Per Person

Paired Wines: One Hundred and Seventy Dollars Per Person

(Beverage, Tax and Gratuity Not Included)

“With every meal, a cook is given a blank canvas and another chance to create a masterpiece…”

Amuse-Bouche

A Tin of Sin: *Imperial Osetra Caviar

with Chesapeake Blue Crab and Cucumber Rillette L. Aubrey Fils, 1er Cru, Jouy-les-Reims, Champagne, France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin with Caesar Salad Ice Cream

Domaine de Fontsainte, Gris de Gris, Corbières, France (2018)

*Grilled Young Squab with Seared Foie Gras Nesting on a Rhubarb Compote

Bussola, Ca’del Laito, Valpolicella Ripasso Superiore, Veneto, Italy (2015)

Blackened Heart of Wagyu Ribeye with Grilled Romaine and Bone Marrow Custard

Textbook, Cabernet Sauvignon, Mise en Place,

Oakville, Napa Valley, California (2016)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon Toro Albala, Pedro Ximénez, Don PX, Gran Reserva

Montilla-Moriles, Spain (1988)

-or-

A selection of cheese from Cameron, our “Cheese Whiz” (Eighteen Dollar Supplement)

Amuse-Bouche

Medallions of Chilled Lobster with Imperial Osetra Caviar on a Raft of Garden Tomato with Horseradish Cream

A. Clouet, Grand Reserve, Brut, Bouzy, Champagne, France (N.V.)

*A “Star-Kissed” Tuna and Foie Gras Confit

Awash in a Black Truffle Vinaigrette Domaine de la Bergerie, Le Grand Beaupreau,

Savennières, Loire, France (2015)

Cashew-Crusted Soft Shell Crab Tempura

with a Mélange of Green Papaya, Cucumber and Bean Sprouts Maximin Grünhauser, Riesling, Kabinett

Herrenberg, Mosel, Germany (2017)

Pepper-Crusted Long Island Duck Breast with Brandy-Roasted Peaches and Pain Perdu

Alto Moncayo, Garnacha, Campo de Borja, Spain (2016)

***

Coconut Sorbet with Passionfruit and Ginger Granité

“Dare to Eat a Peach” T.S. Eliot

Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz” (Eighteen Dollar Supplement)

Two Hundred and Thirty Eight Dollars Per Person

Paired Wines: One Hundred and Seventy Dollars Per Person

(Beverage, Tax and Gratuity Not Included)

Two Hundred and Thirty Eight Dollars Per Person

Paired Wines: One Hundred and Seventy Dollars Per Person

(Beverage, Tax and Gratuity Not Included)