Chefs Tasting Menu

 

Truffled Beef Carpaccio, Crispy Capers, Parmigiano, Crostini, Housemade Pickle

Barbera dAlba, Cascina Ballarin, Piemonte, IT {3oz}

Nova Scotia Lobster Salad, Fried Sweet Potato Polenta, Frisee, Avocado Puree, Confit Garlic, Watermelon Radish and Paprika Aioli

  Falanghina, Feudi San Gregorio, Campania IT {3oz}

 

Roasted Beet Rissotto, Lemon Mascarpone, Chive Oil, Crumbled Pistachio

Rose, Chateau, Gullhem, Malepere, FR {3oz}

 

Herb Crusted Rack of Lamb, Watermelon Radish, Brussel Sprouts, Charred Leek Puree, Pomegranate Jus

Tempranillo, Bodegas Ondalan, Rioja, SP {3oz)

 

Ricotta Zeppolle Italian Doughnut, Cinnamon, Hazelnut Creme Anglais, Berries

Verduzzo Friulano, Pitars, Veneto, IT {2oz}

 

 

Executive Chef: Eric Bucher

Chef De Cuisine: Andrew Harasti

 

Available Sunday – Thursday

 

5 Courses $70pp

 5 Courses with Wine Pairing $120pp