Tasting Menu

“My inspiration for the tasting menu was to create a menu that was not only culinarily diverse but seasonally inspired while being locally supportive. The pairings of the food and wine were engineered to be efficiently supportive of the other." – Edward Bolus, Executive Chef 

First

Duck Two Ways
Chef’s choice: pâté, rillette, liver mousse, terrine

Second

Togarashi Tuna
with sriracha aioli, avocado, mango salsa, and prawn chips

Third

Beet Carpaccio
with feta cheese, mango, strawberries, and Roquefort

Fourth

Le Poisson Blanc à la Meunière
with lemon butter beurre blanc, capers, olives, and assorted spring vegetables

Fifth

Rack of Lamb Lollipops
encrusted with pommery horseradish panko, served with butter-poached haricot verts, goat cheese, smashed Yukon gold potatoes, and mint demi

Dessert

Dark Chocolate Mousse
with toasted miso marshmallows, almond cake, strawberry beet coulis, and coconut sorbet

Add 4-Course Wine Pairing to your experience – $35

No Substitutions. The Tasting Menu is not available on holidays.

*Raw or partially cooked food can increase your risk of foodborne illness.

Please advise your waiter of any food allergies or dietary restrictions