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Eat

Photo By Adam Milliron

— Spring —

Modern dishes that capture the flavors of the season
 

Appetizers

— Bruschetta —
buratta & goat cheese with lemon - avocado - crostini - 11
Domaine De Fontsainte -  Gris De Gris -  Laboucarié France - 2015 - 10

— Chopped Salad —
quinoa - vegetable blend - goat cheese - tomato & lemon vinaigrette - 9
 Borgo Conventi - Pinot Grigio -  Farra D'isonzo - 2015 -  8

— Shrimp & Grits —
goat cheese grits - spicy stewed peppers - grilled vegetables - 14
Georges Duboeuf - Gamay - Beaujolais Nouveau France - 2017 - 8

— Beef Tartare —
grape & olive tapenade - burrata & lemon spread - quail egg - 14
Georges Duboeuf - Gamay - Beaujolais Nouveau France - 2017 - 8

— Tuna Tartare —
 smoked shoyu - wasabi tobiko caviar - asian salad - miso mustard dressing - 15
Pistoleta - White Blend - Rouge Valley Oregon - 2016 - 10

— Cheese
assorted cheeses - apricot - hot pepper jelly - wholegrain mustard - crackers - 14
Chateau Barouillet - Or Extreme - Monbazillac France - 2014 - 10

— Crab Cake
corn & apple salsa - pickled habanero - avocado - 14
Elizabeth Rose - Chardonnay - Napa Valley  California  - 2014 - 17

— Foie Gras Moussé 
cherry compote - orange syrup - apricot - brioche - 15
Sineann - Gewurztraminer - Columbia Gorge Washington - 2014- 10

— Shrimp Cocktail
roasted banana pepper & horseradish mayo - cocktail sauce - mango & peach - 15
Pistoleta - White Blend - Rouge Valley Oregon - 2016 - 10

— Royal Siberian Caviar —
yuzu & Lemon - cremé fraîche - brioche - 80
Piper Heidsieck - Extra Dry - Reims France - NV - 28

 

Entreés

— Lamb —
spring cassoulet - parmesan & lemon - 39
Sassofono Tuforosso  - Red Blend - Maremma Toscana Itlay - 2014 - 14

— Salmon —
mediterranean vegetable bordelaise - peppers & zucchini - tomato & almond rice pilaf - 28
Dragon Selva De’ Canonici - Pecorino - Terre di Chieti IGT - 2009 - 12

— Scallops — 
lemongrass & caviar velouté - asparagus & lemon cream mashed potato -  bacon -  35
Wild Horse - Chardonnay - Templeton California - 2014 - 14

— Venison Chop Rossini —
foie gras - béchamel spinach - cognac & peppercorn sauce - 39
Daou - Cabernet Sauvignon - Pas Robles - 2016 - 24

— Manicotti  —
tomato béchamel - crepes  - ricotta & spinach - 21
Barboursillve Vineyards  - Viognier Reserve - Virgina - 2015 - 20

 — Grouper —
minted pea & carrot risotto - whole grain mustard vinaigrette - 34
Dragon Selva De’ Canonici - Pecorino - Terre di Chieti IGT - 2009 - 12

— Burger —
1/2 pound of wagyu - red chile & bacon aioli - aged white cheddar - house fries - 16
Ravenswood  - Zinfandel  - Country Series - Lodi California - 11

— Filet Oscar —
peekytoe crab - hollandaise - asparagus - custard scalloped potatoes - 38
Mulderbosch - Faithful Hound - Red Blend - Stellenbosch  South Africa - 18

—Chicken Parmesan —
fresh spinach fettuccine - spicy vodka sauce - pine nut & basil pesto - 24
Wild Horse - Chardonnay - Templeton California - 2014 - 14

 

Five Course Chef's Signature Tasting Menu - 85
Wine Paring - 50
participation of the entire table is required


Executive: Chef Dave DeVoss
Sous Chef: Judith Anne LaHorn

 Photo by Adam Millron

Photo by Adam Millron