USD 165 Prix Fixe Menu or USD 250 with Wine Pairings
FIRST COURSE
- Ostras Gratinadas
- Roasted Oysters, Foie Gras, Chorizo, Watercress | Laurent Perrier “La Cuvée” Brut, Champagne, France
SECOND COURSE
- Vieiras
- Hokkaido Scallops, Jamón de Bellota, Parsnip, Pomegranate | Bodegas Avancia, Godello, Valdeorras, Spain
THIRD COURSE
Select One
- Chilean Sea Bass
- Confit Artichokes, Cherry Tomato, Preserved Lemons | Post & Beam by Far Niente, Chardonnay, Napa Valley, California
- Costillas de Cordero
- Rack of Lamb, Sautéed Spinach, Quince, Toasted Sesame | Torres “Salmos,” Garnacha/Carinena Blend, Priorat, Spain
- TO SHARE
- 36 oz Dry Aged Tomahawk, Bone Marrow, Black Garlic, Salsa Verde | Cade Estate, Cabernet Sauvignon, Howell Mountain, California
FOURTH COURSE
- Strawberry Pavlova
- Arbequina Olive Oil, Lemon Verbena Sorbet, Greek Yogurt Spread | Jorge Ordóñez No2 Victoria, Muscat, Málaga, Spain