Chef’s Tasting Menu

Tasting Menu 195

Wine Pairing 125

CHILLED ABALONE L’ORANGE

kombu, mandarin, kohlrabi

2019 DOMAINE HUET, “LE HAUT LIE”, VOUVRAY SEC, LOIRE VALLEY

ROAST SUNCHOKE

agrodolce, lacinto kale, mustard
2020 Maximin Grunhaus “Herrenberg” Kabinett Riesling, Mosel, Germany

BLACK PEPPER & PARMESAN SOUFFLE

uni & dungeness crab fondue
2009 STONY HILL CHARDONNAY, sPRING mOUNTAIN

CHANTERELLE MUSHROOM TART

cipollini, melted leek, gruyere
2018 Hirsch Vineyards “San Andreas Fault” Pinot Noir, Sonoma Coast

ROAST GUINEA HEN

“brussels-kraut”, cultured potato, grape mostarda
2016 Stehphan Ogier “La Rosine” Syrah, Northern Rhone, France

SOUTH TEXAS ANTELOPE

green wheat, ras al hanout, pomegranite
2015 Flanagan “Beauty of Three” Cabernet Blend, Bennett Valley

OLD WORLD FISCALINI CHEDDAR

vadouvan almond cake, poached d’anjou pear, toasted almonds
NV Canard-Duchene Demi-Sec, Champagne, France

“CARROT CAKE”

orange marmalade, citrus-spiced oat milk, white chocolate
2007 Clos Haut Peyraguey, Premier Cru, Sauternes, France

Appetizers

PLUMED HORSE RESERVE CAVIAR – 95

MARKET OYSTERS (12) – 49

yuzu mignonette, smoked cocktail sauce

ROAST SUNCHOKE – 24

agrodolce, laconto kale, mustard

MAINE LOBSTER TAIL – 36

shaved fennel, Matsutaki, yuzu, brown butter jus

BLACK PEPPER & PARMESAN SOUFFLE – 32

dungeness crab & uni fondue

DAY BOAT SCALLOPS – 36

chanterelle mushrooms, Jerusalem artichoke, Perigord truffle

HAND ROLLED CAVATELLI – 26

broccoli pesto, toasted pine nut, Perigord truffle

Entrees

SOUTH TEXAS ANTELOPE – 65

green wheat, ras al hanout, pomegranate

Striped Bass – 48

sundried tomato, olive “tapenade”, skordalia puree

ROAST DUCK BREAST – 46

“brussels-kraut”, cultured potato, grape mostarda

CREEKSTONE BEEF TENDERLOIN – 62

smoked carrots, seaweed, daikon
substitute Australian Wagyu (125-)

SIDES

TRUFFLE POTATO PUREE – 15
CREAM SPINACH & LEEKS – 15
WHITE TRUFFLE OIL FRENCH FRIES – 15

DESSERT

BLACKBERRY CLAFOUTIS – 15

orange curd, Amande chocolate, sesame crumble

“CARROT CAKE” – 15

ORANGE MARMALADE, CITRUS-SPICED OAT MILK, WHITE CHOCOLATE

WINES BY THE GLASS

CHAMPAGNE

2008 Joseph Perrier “Brut” – 32
NV Francois Lecompte Rose – 36
NV Canard Duchene Demi-Sec – 28

WHITE WINE

2016 Paul Hobbs Russian River Chardonnay – 28
2019 Domaine Pinson Chablis “moNT DE MILLEU” – 24
2014 Rocca di Principe Fiano di Avellino – 18
2018 Jean-Marie Reverdy Sancerre – 22
2018 Maximin Grunhaus Herrenberg Riesling – 22

RED WINE

2015 Flanagan Cabernet, Bennet Valley – 28
2017 Far Niente “Bella Union” Cabernet, Napa – 34
2018 Hirsch “San Andreas” Pinot Noir – 32
2019 Samuel Smith “Sauvage” Syrah – 24
2016 La Ca Nova Barbaresco – 24
2017 JONATA, “TODOS”, MOUVEDRE BLEND, BALLARD CANYON – 26

COCKTAILS

Fluxus – 20
sage-infused gin, pine, pistachio crumble, orgeat, egg white
Allegory- 24
barrel-aged old fashioned, orange, cherry
Alla Prima – 20
cucumber vodka, grapefruit, blackberry, basil foam
Satire – 18
Capalli white rum, coconut, blueberry, apple, cinnamon
Folklore – 20
Starward Two Fold Whiskey, strawberry, mint, Underberg 
Secession – 18
pear skin infused Mulholand Vodka, beets, lime-lemongrass
Tempera – 20
serrano-infused Cristalino, citrus spiced agave, OJ, citrus foam
Orphism – 18
plum-infused gin, persimmon vodka, rosemary agave, peach

WATER

Voss Sparkling 800ml – 9
Voss Still 800ml – 9