Our Club
Sweet Potato Gnocchi
Description:
Roasted squash and taleggio fondue, pomegranate arils, lollipop kale, pecorino toscano.
Tasting Menu
Description:
Chef’s tasting menu is curated weekly. The entire table must participate in the tasting. Substitutions and modifications will be politely declined.
Week of February 2nd:
Course 1 (Amuse Bouche) – Stuffed Dates
Course 2 – Kanpachi Crudo
Course 3 – Apple Endive Salad
Course 4 – Charred Carrots
Course 5 – Mushroom Gnocchi
Course 6 – Wagyu Flat Iron
Course 7 – Chef’s Choice Dessert
Add a wine pairing supplement for $69
Available before 8pm Monday through Thursday and before 8:30pm Friday and Saturday.
Watermelon & Feta
Description:
Local watermelon, feta whip, Persian cucumber, pistachio walnut dukkah, pickled jalapeño, herb and sumac vinaigrette, mint, parsley, arugula
2015 Heitz Cellars Cabernet Sauvignon
Description:
2015 Heitz Cellars, Cabernet Sauvignon, St. Helena, Napa Valley
2016 Alto Moncayo Aquilon Garnacha
Description:
2016 Bodegas Alto Moncayo, Aquilon, Garnacha, Campo De Borja by Chris Ringland
2016 Burn Cottage Pinot Noir
Description:
2016 Burn Cottage Vineyard Pinot Noir, Central Otago, New Zealand
2016 Heitz Cellars Grignolino Napa Valley
Description:
2016 Heitz Cellars, Grignolino, St. Helena, Napa Valley
2017 Alto Moncayo Veraton
Description:
2017 Bodegas Alto Moncayo, Veraton, Garnacha, Campo De Borja by Chris Ringland
