First Course
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Ika Yaki 15
sous-vide squid, jimmy nardello peppers, orange marmalade, calabrian chili vinaigrette
La Hu, Hondarrabi Beltza & Zuri Rose 2019, Txakoli, Spain.....12
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Colorado Baby Beets 15
gem lettuce, whipped blue cheese, mustard vinaigrette, beet chips, candied pecan, beet powder, tuile
Tenuta Sant Helena Refosco 2013, Italy.....15
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Rocky Ford Watermelon Carpaccio 12
pickled onion, feta, watermelon gastrique, green onion cashews prosciutto
Muller Grossmann, Zweigelt Rose 2018, Austria.....10
Second Course
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B.L.T. 15
smoked berkshire pork belly, frisee & gem lettuce, sour dough pilows, tomato jam, dill aioli, house hot sauce
Belle Annee, Rose Blend 2019, Southern France.....12
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White Bolognese 23
turkey and chicken Blanc sausage, basil, confit tomato
Wein Keller Erbach, Riesling 2018, Rheingau, Germany.....12
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"California Roll" 18
avocado, sticky arborio rice, kewpie mayo, king crab
Domaine Pichot, Chenin Blanc 2019, Vouvray, France.....12
Third Course
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Confit Rabbit 37
carrot cake, pecan demi, whipped goat cheese, roasted carrots
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Manhattan Steak 45
duck fat hash brown, baby squash, brown butter hollindaise
Marietta Rhone Blend 2017, Sonoma, California.....15
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Scottish Salmon 36
squid ink risotto, swiss chard, apple & asparagus puree, creme fraiche
Valle Isarco Kerner 2018, Alto Adige, Italy.....15
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Petaluma Jerk Chicken 35
Coconut aborio rice, pineapple foam, mango sofrito, plantain cream
Carillon 1611 Aligote 2015, Bourgogne, France.....18
CHEFS Jason Okurowski, Nate Andzulis & Olav
Fourth Course
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Chili's 'n Chocolate 15
chocolate layer cake, mousse, & cremeux, mole chocolate ganache, Avery vanilla stout ice cream, vanilla flan, coffee foam
Bouvet Crement de Loire, France.....14
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Gettin' Figgy With It 15
rosemary & cornmeal newton, lemon mascarpone, lingonberry jelly, fresh goldenberries
Ramoro Pet Nat Sparkling Pinot Grigio, Italy....16
Pastry Chef Brian Reese
Cocktail pairings by Amanda Imbrosciano