Tasting Menu

SQUID  fermented tomato . almond . moroccan milk
NV  Fernando de Castilla ‘Antique’ Palo Cortado, Jerez, Spain

CAVIAR  molasses . potato . hen egg
2012  Schramsberg Blanc de Noirs  North Coast, California

SALMON  fennel . blood orange . olive . fresh z’hug
2012 Clos Canarelli ‘BG’ Biancu Gentile, Corisca, France

CORN  tomato . piquillo pepper . shrimp
Fort Point Brewery ‘Park’ Hoppy Wheat, San Francisco, California

SHORT RIB  black garlic . hakurei turnip . plum
COUSCOUS  preserved lemon . blossoms
2013 Storybook Mountain ‘Estate’ Zinfandel, Napa Valley, California

TISANE  mint . verbena

COCONUT  black lime . peach . opal basil
NV  La Spinetta  Moscato d’Asti, Piedmont, Italy

CHOCOLATE  blueberry . blackberry . hazelnut
2007  La Coume du Roy Vin du Natural  Maury, France
 

TASTING  |  125

BEVERAGE PAIRING  |  85