TASTING MENU




Snacks

Ham & Cheese
Triple Golden Cream Ale, La Fin du Monde, Chambly, Québec, Canada

Smoked Rocky Point Oyster
Sauvignon Blanc, Cliff Lede, 2011, Stag’s Leap, Napa Valley, USA


Menu

Matsutake Mushroom Salad
Burgundy Black Truffles, Jerusalem Artichokes, Ontario Ramp

Pinot Noir, Antica Terra, 2009, Willamette Valley, Oregon, USA
~
Foie Gras Snow
Okanagan Apricot & Turkish Pistachio

St. Laurent, 2009, Roter Eiswein, Weinrieder, Niederösterreich, Austria
~
Nova Scotia Lobster
Cauliflower, Apple & Walnut
Mâcon Bussières, 2010, Cuvée Claude Seigneuret Domaine de la Saraziniere, France
~
Cumbrae Farms Rib Cap
Spinach & Ricotta Agnolotti, Burgandy Black Truffles
Barolo, 2004, Massara, Castello di Verduno, Piedmonte, Italy
~
Hazelnut & Concord Grape Cereal
&
Michel Cluizel Chocolate
Peanut, Caramel & Malden Salt
Morellino Cioccolato



Menu $130
Pairing Wines $80










Executive Chef: VICTOR BARRY






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