FIRST COURSE
- MAINE DIVER SCALLOP TARTARE
- Oscietra Caviar, Lime Aioli, Toasted Sesame Oil, Sunchoke Crisps | Perrier-Jouët, Grand Brut NV
SECOND COURSE
- HOUSE-MADE BARQUETTE PASTA
- Dungeness Crab, Citron Evoo, Chili Flake, Young Garlic | Perrier-Jouët, Blanc de Blancs
THIRD COURSE
- EUROPEAN DOVER SOLE
- Kumquat, Satsuma Tangerines, Fennel Purée | Perrier-Jouët, Belle Époque Brut 2014
FOURTH COURSE
- GATEAUX OF GUANAJA DARK CHOCOLATE
- Raspberry, Meyer Lemon Marmalade and Ice Cream | Perrier-Jouët, Belle Époque Rosé 2013