FIN 7 COURSE TASTING MENU

$90/person
$125/person with Wine Pairing
$150/person with Reserve Wine Paring

FIRST COURSE

Tuna Tartare
Yellowfin Tuna Tartare/ Sriracha Ice Cream/ Seaweed Salad/ Sesame Oil Powder/ Crunchy

Wine Pairing: Finca Hispana, Brut Rose Cava, Spain
Reserve Pairing: Michael Shaps, Viognier, Central Virginia, Virginia

SECOND COURSE

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

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

THIRD COURSE

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

Wine Pairing: Domaine Daniel Pollier, Pouilly-Fuisse Petite Chapelle, Chardonnay, Burgundy, France
Reserve Pairing: Domaine du Colombier Petit Chablis, Chardonnay, Burgundy, France

FOURTH 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

FIFTH 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

SIXTH COURSE

Filet
Grilled Beef Filet/ Roasted Garlic Potato Au Gratin/ Local Vegetables/ Beef Demi

Wine Pairing: Cabernet Sauvignon, Rock & Vine, Three Ranches, Central Coast, California
Reserve Pairing: Ideology Proprietary Blend, Napa Valley, California

SEVENTH 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