TASTING MENU$40 per person - choose one option for each course
$20 per person - add optional wine pairings (four 3-ounce pours)
APPETIZERFRIED GOAT CHEESE
Breaded & fried goat cheese served with beet jamSuggested wine pairing: Innocent Bystander Sauvignon Blanc, New Zealand
SNOW CRAB WONTONSSnow Crab wontons with cherry mole
Suggested wine pairing: Randall Monroe Pinot Noir, California
DUCK LIVER PÂTÉHouse-made duck liver pâté with pickled vegetables & fennel crackers
Suggested wine pairing: Gran Passione Barbera d’Asti, Italy
SALADKALE CAESAR SALAD
Served in a parmesan crisp with herbed croutonsSuggested wine pairing: Tamellini Soave (Garganega), Italy
GOAT CHEESE & VEGETABLE SALADArugula, pickled vegetables & goat cheese with citrus vinaigrette
Suggested wine pairing: Bodegas Tobía Blanco (white blend), Spain
ENTRÉESTRIPED BASS
Pan seared striped bass with braised leek hearts Suggested wine pairing: La Vieille Ferme Blanc (white blend), France
SEARED DUCKDuck breast, celery root purée, apple, walnuts & grapefruit gastrique
Suggested wine pairing: Maison L’Envoyé Bourgogne Rouge (Pinot Noir), France
RAVIOLIArtichoke, Kalamata olive & feta stuffed ravioli in a fennel and tomato sauce
Suggested wine pairing: Donna Laura ‘Ali’ Sangiovese, Italy
SHORT RIB GRATINBraised short ribs served over potatoes, topped with fried carrots & stout gravy
Suggested wine pairing: Valentin Bianchi Malbec, Argentina
DESSERTCAFÉ LATTE PROFITEROL
Cream puff filled with coffee-flavored mascarponeSuggested wine pairing: Heinz Eifel “Shine” Gewürztraminer, Germany
ROSÉ CHANTILLYVanilla bean cake with Chantilly filling
Suggested wine pairing: Broadbent Rainwater Madeira, Portugal