DÉGUSTATION MENU 8 Courses $85, with Wine $115 Escargot Freshly Shucked Oyster with Mignonette Dressing
2006 Mader Riesling Pork Rillette with Apple and Radish Salad 2005 Bouchard Ain & Fils Chardonnay Seared Ocean Trout with Confit Witlof 2006 Chateau Rio Tord Rose Tomato Consomme Roast Wagyu Rump a la Bourguignonne 2005 La Chataigner Cotes Du Rhone Petit Creme Brulee 2006 Grande Maison Monbazillac Milk Chocolate Parfait with Meringue and Peach Sorbet 2006 Muscat Beaumes de Venise |
|
