Amuse

Micro Croissant // cabernet gel / pink peppercorn / emmenthal

Course 1

Wagyu Tallow Candle // house made pain d’epi / garden herbs / caramelized carrot vinegar 

Pairing: Charles Heidseick “Brut Reserve” Champagne, France NV

Course 2

Oxtail // crispy potato croquette / manchego cheese / rioja pickled mustard seeds

Pairing: CVNE Rioja, Spain 2018

Course 3

Carpaccio // koji cured wagyu tenderloin / fermented mushroom “condiment” / pickled enoki mush- rooms / bonito / shiso

Pairing: La Monette “Les Pertusots” Chardonnay Bouzeron, France 2020

Course 4

Tortellini // braised short rib / charred onion brodo / confit tomato

Pairing: Seasonal Cocktail

Course 5

Wagyu Ribeye // pomme pavé / chou farci / bordelaise

Pairing: Andrew Will “Two Blondes” Cabernet Franc Horse Heaven Hills, Washington 2019

Course 6

Wagyu Striploin // roasted on the bone, finished over japanese charcoal / plum taré / local carrots cooked in their own juice / garden accoutrements

Pairing: Andrew Will “Sorella” Horse Heaven Hills, Washington 2019

Course 7

Dessert // Japanese milk bread / cashew butter / cabernet sorbet

Pairing: Historic Series Madeira “Savannah Verdelho”

Mignardise 

Old Fashioned Pate D’Fruits