Chefs Tasting Menu 125, Wine pairing 80
Caviar & Ahi Tuna
Tsar Nicoulai caviar, quail egg, brioche toast
NV Canard-Duchene Champagne, Ludes, France
Maine Lobster Salad
golden tapioca pearls, Matsutake mushroom, yuzu brown butter
2005 Chateau de Puligny Montrachet, Bourgone, France
Seared Artisan Foie Gras
mustard fruits, salted almond brittle
2005 von Hovel Riesling Auslese, Scharzhofberg, Mosel-Saar-Ruwer
Wild Columbia River Sturgeon
mushroom strudel, beet & salsify salad
1996 Maurice Etard, Savigny les Beaune, 1er Cru, Cote d' Or, France
Prime New York Strip
caramelized parsnip, black olive & cherry jus
2004 Heitz Cabernet Sauvignon, Napa Valley
Mt. Tam triple cream Cheese
Serrano ham "chip", date puree
Blandy's "Alvada" 5year, Madiera
Banana Souffle
rum raisin ice cream, roasted pinapple
2005 Haut Charmes Sauternes, France
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