FIN 5 COURSE TASTING MENU


$75/person
$100/person with Wine Pairing
$125/person with Reserve Wine Pairing

FIRST COURSE

Octopus
Grilled Octopus/ Pumpkin Puree/ Spaetzle/ Turnips/ Kale Chips/ Brown Butter Powder

Wine Pairing: Naia Verdejo, Bodegas Naia, Castilla Leon, Spain
Reserve Pairing: Suavia Soave Classico Monte Carbonare, 100% Garganega, Italy

SECOND COURSE

Crab Cake
Crab Cake/ Salsify Puree/ Blue Hubbard Squash/ Apples/ Local Potatoes/ Arugula

Pairing: Mathilde Lafleur Pouilly-Fuisse Petite Chapelle, Chardonnay, Burgundy, France
Reserve Pairing: Domaine du Colombier Petit Chablis, Chardonnay, Burgundy, France

THIRD COURSE

Cobia
Hickory Syrup Sous Vide Cobia/ Ginger Butternut Sauce/ Local Wheat Berries/ Roasted Butternut/ Maitake Mushrooms/ Swiss Chard/ Local Hickory Syrup Gastric

Wine Pairing: Pine Ridge Vineyards, Forefront Pinot Noir, Central Coast, California
Reserve Pairing: ZD Estate, Pinot Noir, Napa Valley, California

FOURTH COURSE

Pork Duo
Braised Pork Cheek & Belly/ Cream Corn/ Spinach/ Roasted Red Pepper Rosemary Sauce

Wine Pairing: Bodega Pazos del Rey, Sila Mencia, Galicia, Spain
Reserve Pairing: Viniterra Single Vineyard, Malbec, Mendoza, Argentina

FIFTH COURSE

Dessert

Coffee & Donuts
Cold Brew Coffee Glazed Donut Holes/ Cinnamon Sugar Ice Cream

Wine Pairing: Graham’s 10 Year Tawny Port
Reserve Pairing: Graham’s 20 Year Tawny Port