ENJOY A DELICIOUS WEEKLY CHEF'S SPECIAL
Wild Striped Bass
First Course
Boeuf Bourguignon
A rich stew of beef braised in red wine with onions, garlic, mushrooms and herbs, topped with Parmigiano Reggiano.
Second Course
Special Salad
Locally grown hydroponic romaine lettuce tossed in a smoked onion dressing, topped with croutons, red onion and cheddar.
Third Course
Wild Striped Bass
Grilled striped bass served à la barigoule, slow cooked mirepoix, herbs and French lentils, finished with a leek oil and pea tendrils.
Fourth Course
Pear Tart Tatin
A classic French dessert made from caramelized pears served upside down, paired with our house-made gelato.
$59
Suggested Wine Pairing
2019
El Enemigo
Mendoza
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
$65 bottle
Other Featured Wine
2015
Spring Street
Napa
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.