In addition to our standard menu, join us every Thursday evening for a curated 3-course dinner. Each course has been crafted by Executive Chef, Josh Chapman and has been paired with personally curated wine selections.
Course 1:
Shaved Root Vegetables & Frisse Salad with Roasted Shallot Tarragon Vinaigrette
Chateau Gassier Esprit Rose – Provence, France:
A very clear rose with shades of peach; floral nose with white and yellow fruit notes (peach, apricot, pear); in the mouth, round and delicate with notes of white peach, mandarin, and grapefruit.
Course 2:
Scallop Crudo with Chive Oil, Caviar, Shaved Radish, Preserved lemons and Watercress
Laurent Miquel Albarino – Lagrasse, France:
Aromas of grapefruit with a delicate floral overtone, the palate is lively and refreshing with generous white peach flavors and a hint of lime on the finish. A soft yet crisp and aromatic white, it illustrates Laurent’s signature style of clear pure fruit.
Course 3:
“Coq au Vin” with Roasted Baby Potatoes, Oyster Mushrooms, Arugula and Cuisson
Domaine du Vieux Lazaret, Châteauneuf-du-Pape – Rhône Valley, France:
The 2014 Chateauneuf-du-Pape displays deep crimson color with aromas of ripe dark berries which turn to spices. On the palate, smooth and persistent with aromatic fullness. This estate has been owned by the Quiot family for over 3 centuries.
