Seven Courses - Tasting Menus & Wine Pairings

Tasting Menu 3 - Seven Course

220

TSAR NICOULAI CAVIAR
buckwheat blini, house cultured crème fraiche, sweet onion, capers

BEEF TARTAR
GV Farms beef, potato truffle cream, crispy potato julienne

AHI TUNA
lightly peppered & grilled, horseradish, thyme sauce

LOBSTER TAIL
poached cold water lobster, lime beurre blanc

WILD BOAR
sage-crusted medallions of wild boar, roasted garlic cabernet sauce 

AMERICAN WAGU
snake river center cut tenderloin, cabernet peppercorn sauce, GV Farms sage, cognac

SOUFFLE GRAND MARNIER