Chefs Progressive Tasting Menu 115, Wine pairing 85
Caviar & Ahi Tuna
Tsar Nicolai caviar, quail egg, brioche toast
1999 Veuve Clicquot "Gold Reserve", Reims, France
Ahi Tuna & Foie Gras
a mosaic of foie gras torchon inlaid into seared tuna, mustard fruits
2005 Schloss Schonborn, Kabinett Riesling, Rheingau
Foie Gras & Onion Souffle
fricassee of foie gras, Armagnac prunes, pickled onion
2006 Far Niente Chardonnay, Napa Valley
Hawaiian Walu
wild onion soubise, braised beef cheek
1999 Domaine Gros Vosne-Romanee, Burgndy, France
Poached Rib Eye "Pot au Feu"
mustard flan, fried parsle, bone marrow dumpling
2004 Kathryn Kennedy "Small Lot" Cabernet, Santa Cruz Mountains
Bone Marrow & Truffle Cheese Fondue
potato croutons, minus eight vinegar
20yr Grahams Tawny Port, Portugal
Pain Perdue
Camambert cheese, candied kumquat, orange gastrique
2003 Chateau Lamothe Sauternes, France
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