First Course

Humboldt fog, huckleberry jam, bone marrow crostini
– Francois Montand Brut Blanc de Blancs

Second Course

Cauliflower bisque shaved truffle, crispy shiitakes
– Laurenz V. “Singing” Gruner Veltliner

Third Course

Batavia, shaved root vegetables, blood orange vinaigrette
– 13 Celsius Sauvignon Blanc

Fourth Course

Duck Ravioli with foie gras brown butter shaved Idiazabal
– King Estate Pinot Noir

Fifth Course

Dry-Aged Delmonico, black garlic risotto, crispy artichoke, crawfish cream
– Stickybeak Cabernet Sauvignon

Sixth Course

Bourbon Espresso pot de crème
– Fonseca Ruby Port

Price

SOLD OUT