WINE DINNER
First Course
COLD SMOKED HAMACHI CRUDO
Yuzu, charred baby turnip, avocado, dehydrated tomato crisp
Sinegal, Sauvignon Blanc, Napa Valley '17
Second Course
RAVIOLINI
Oxtail-bone marrow broth, celery root, pickled pearl onions
Sinegal, Pinot Noir, Napa Valley '17
Main Course
DRY AGED DUCK
Plums, goose fat marble potatoes
Sinegal, Reserve Cabernet Sauvignon, Napa Valley '16
Dessert
ARTISAN CHEESES
Fruit preserves, crostini
Sinegal, Cabernet Sauvignon, Napa Valley '16
$149.99 per person
(Includes tax and gratuity)
Executive Chef Dennis Mathews