taste of europe
pairing menu
available sunday through Thursday | 4pm to close | MAIN DINING ROOM | 149 pp | reservation required
taste of europe pairing menu
- first course -cold water oysters
Atlantic Oysters with Shaved Daikon, Scallions, Black Caviar & Yuzu Ponzu
Wine Pairing
Cremant de Loire, Maison Bodet-Herold 'Physis', Loire, France
Dry. Minerality. Citrus Notes.
- second course -avocado sphere
Avocado Sphere with Jumbo Lump Crab, Spicy Mustard, Red Masago & Green Salmon Eggs
Wine Pairing
Viognier, Maison Les Alexandrins, Tain L'Hermitage, France
Aromatic. Medium Bodied. Light Oak Finish.
- third course -branzino
Pan Seared with Heirloom Tomatoes, Chardonnay Sea Salt, Fried Arugula & Charred Lemon Beurre Blanc
Wine Pairing
Soave, Pieropan 'Calvarino', Veneto, Italy
Rich. Complex with Aromas of Elderberry, Lemon and White Flowers. Dry Finish.
- fourth course -duroc pork chop
Brined with Bourbon Cherry Jam & Fried Onion
Wine Pairing
Blend, Familia Torres 'Purgatory', Costers del Segre, Spain
Rich. Dark Fruit, Blueberry, Morello Cherry Jam & Dried Fruit Undertones. Touch of Oak.
- fifth course -catch & Cut New York Strip
Allen Brothers New York Strip with Roasted Onion Powder Popcorn, Pepper Oak Bacon & Danish Blue Cheese Foam
Wine Pairing
Blend, Poggio al Tesoro 'Il Seggio', Toscana, Italy
Medium Bodied. Nuances of Tuscan Oak. Hint of Tobacco
- sixth course -summer sabayon
Chantilly Cream
Cocktail Pairing
specialty cocktail
Prepared by our Mixologist Joe Vesey