blue crab, preserved tomato, merlot syrup
Vouvray, Champalou, Loire Valley, France
poached calves’ brain, morbier, crisp parma ham, toasted brioche
Pinot Noir Rose, Bouvier, Marsannay, Burgundy, France
trio of sorbets with dragon fruit, mangosteen, mango
Sparkling wine, Francois Montand, Blanc de Blancs, France
seared prime tenderloin, braised spinach, house cured kurobuta pork loin, toasted English muffin, fried quail eggs, béarnaise
Syrah, Dain, The Smart Set, Napa, California
buttermilk panna cotta, brandied wild cherries
Botrytised Pinot Blanc, Hopler, Noble Reserve, Austria
Executive Chef, Webster House