First Course
Buttery tart shell filled with slow cooked rabbit leg, herbs and vegetables, topped with an onion red wine gel, pickled spicy shallots and fresh chives.
Second Course
Local hydroponic spring mix lettuce tossed with a honey Creole mustard vinaigrette, topped with spiced pecans, roasted red potato, roasted carrot, gorgonzola cheese and pickled red cabbage.
Third Course
Seared Norwegian Cod with crispy skin set on truffled pommes purée surrounded by a deep roasted sauce Normande, topped with tobiko and tarragon parsley oil.
Fourth Course
House-made Eclairs, a light and airy pastry filled with pastry cream, glazed with cherry icing and garnished with candied hibiscus leaf.
$59
Aromas of tangerine and ripe melon lead to flavors of peach and apricot, balanced acidity and juicy honeysuckle accent the finish with a hint of hazelnut.
This traditional Parenchère blend is generally very fleshy, with a very deeply colored robe. Characterized by a good balance between fruit and tannin, it displays distinct red fruit aromas with a long, sustained finish.
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