TASTING MENU  155
wine pairing  85
NIGIRI, SALSIFY, SEAWEED, SESAME
Crémant du Jura ‘Zero Dosage’ Champ Divin 2010 / Jura, France
SWEET SHRIMP, 'PINE NEEDLES', CHESTNUT, CRANBERRY
Crémant du Jura ‘Zero Dosage’ Champ Divin 2010 / Jura, France
PHO GRAS
Osteiner 'Hotere' Rippon Vineyard 2010 / Central Otago, New Zealand
SWEETBREADS, CUCUMBER-LYCHEE, TONIC, FERMENTED BLACK BEAN
Timorasso ‘San Leto’ Carlo Daniele Ricci 2008 / Colli Tortonesi, Italy
SEA SCALLOP, BERBER GRANOLA, CARROT, MARCONA
Timorasso ‘San Leto’ Carlo Daniele Ricci 2008 / Colli Tortonesi, Italy
PIG TAIL, ARTICHOKE, OLIVE OIL JAM, HAZELNUT
Prieto Picudo Rosado Tampesta 2012 / Tierra de Leon, Spain
WALLEYE PIKE, CELERY, MACADAMIA, GRAPEFRUIT
Zweigelt ‘Red Soil’ Fritsch 2009 / Wagram, Austria
SQUAB, TOMATO HUMMUS, PICKLED TURNIPS, TZATZIKI
Xinomavro ‘Ramnista’ Kir-Yianni 2009 / Naoussa, Greece
FLAT IRON, MUSHROOM JERKY, GRAPE, VERJUS
Cabernet Franc Chinon ‘Les Cornuelles’ Marc Plouzeau 2010/ Loire Valley, France
COCONUT, CUCUMBER, PINEAPPLE, CHARTREUSE
AMERICAN CHEESE, TAMARIND-COLA, RASPBERRY CHIP
Riesling Auslese ‘Marienburg Falkenlay’ Clemens Busch 2009 / Mosel, Germany
S'MORES, BITTER COCOA, MERINGUE, BLACKBERRY
‘Umenshu’ Satsuma Godai NV / Kagoshima~Prefecture, Japan
BEER, MALT, PRETZEL
 
FROM THE VAULT  90
wine pairing  55
AMUSE BOUCHE
Brut Rosé ‘Mirabelle’ Schramsberg NV / North Coast, Calistoga, California, USA
BEEF TONGUE, CHERRY-MISO, QUINOA FRIES, KING OYSTER
Brut Rosé ‘Mirabelle’ Schramsberg NV / North Coast, Calistoga, California, USA
POPCORN SOUP, SHRIMP, SHISO, JICAMA
Pinot Blanc Elk Cove Vineyards 2011 / Willamette Valley, Oregon, USA
MONKFISH, RED PEPPER OATMEAL, BLACK OLIVE MOCHI, TURNIP
Grignolino Rosé Heitz Cellar 2011 / Napa Valley, CA, USA
SMOKED DUCK, PARSNIP 'RICOTTA,' COCOA NIBS, BLACK VINEGAR
Pinot Noir ‘Sierra Madre Vineyard’ La Fenêtre 2008/ Santa Maria Valley, California, USA
PASSION FRUIT 'TART', SESAME, ARGAN OIL, MERINGUE
Late Harvest Pinot Gris Robert Sinskey Vineyards 2011 / Los Carneros, California, USA
MIGNARDISE
 
AT THE BAR
select two items from either menu above for $25 (savory or sweet)
additional courses can be added at $15 per course