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 Talbott "Diamond T" Estate Chardonnay, Monterey

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

2003 Domaine Michel Gay,Chorey-les-Beaune 1er Cru, Cote d' Or, France

Prime New York Strip

caramelized parsnip, black olive & cherry jus

2001 Groth Cabernet Sauvignon, Oakville, Napa Valley

Mt. Tam triple cream Cheese

Serrano ham "chip", date puree

Emilio Lustau "East India" Solera Sherry, Jerez, Spain

Banana Souffle

rum raisin ice cream, roasted pinapple

2005 Haut Charmes Sauternes, France


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