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November 1, 2017, 6:00 PM
Antipasto
Caprese Heirloom Tomatoes fresh basil and Burrata cheese layered on grilled Crostini, drizzled with extra virgin olive oil.
Champagne Barons de Rothschild Brut
“Ripe pear and nectarine scents are sharpened and lifted by hints of citrus zest and smoky minerals. On the palate, fresh orchard and citrus fruit flavors deepen and spread out with air while picking up a smoky, leesy quality. Finishes supple and long, with repeating pear and lees notes. Forty percent of this blend is reserve wines, by the way.” – Josh Raynolds, Vinous
Insalata
Arugula e Pomodoro Arugula, watercress and a blend baby European lettuce tossed with extra virgin olive oil served with marinated Roma tomatoes, grilled eggplant and Portobello Mushrooms topped with walnut encrusted Goat Cheese and shaved pecorino, drizzled with extra virgin olive oil.
Domaines Barons de Rothschild Legende Bordeaux Blanc 2016
Pale straw color. On the nose, refined and aromatic, combining citrus notes (grapefruit, lime) with aromas of exotic fruit (passion fruit). On the palate, fresh, lively and seductive, very aromatic. Exotic notes on the finish. Blend: 60% Sauvignon, 40% Semillon.
Primo Piatto
Homemade Ravioli fresh pasta sheets filled with roasted Cornish Game Hen, Parmigiano, and caramelized shallots, sautéed with chanterelle mushrooms, in a creamy brie sauce.
Domaines Barons de Rothschild Legende Medoc 2013
Intense red with hints of orangey brown. Expressive and elegant, with intense aromas mingling sweet spices, red fruit, and licorice. Supple and flavorful, very aromatic and complex with a good freshness on the finish. A success for the vintage, this wine offers a fine expression of the terroir.
Los Vascos Grande Reserve Cabernet Sauvignon 2014
“This is the top wine of Los Vascos with currant, wet earth, and dried mushroom. Medium to full body, very fine and silky tannins and a pretty, chewy finish. It shows austerity with finesse and seriousness. Beautiful now but needs at least two or three years to come completely together. A blend of 90% cabernet sauvignon, 5% Syrah and 5% cabernet franc. Decant now to drink.” – James Suckling
Secondo Piatto
Short Ribs Bordelaise: Braised beef short rib baked with tomatoes, onions and carrots served on a bed of creamy Gorgonzola polenta with sauteed Porcini mushroom and pearl onions in red Bordeaux reduction.
Chateau Moulin de Duhart 2012 Pauillac
“A ripe, rich style of wine, with swathes of black-currant fruits and cushioned tannins, this second wine of Duhart-Milon is full bodied and deliciously rich. The fruit carries the wine with its smooth tannins.” – Wine Enthusiast
Domaines Barons de Rothschild Lafite Le Dix de Los Vascos 2013
“Beautiful dark red color with garnet light reflections. The aromas of the ripe cherries are combined with delicate notes of blackberries to develop further flavors of licorice, saffron, peppers, nutmeg, white and black peppers, which are integrated into notes of cocoa, tobacco, and cedar. Body-balanced on the palate: The balanced and pleasantly dominant tannins create a perfect complexity with notes of black olives and delicate nuances of bitter chocolate. A wine of unique elegance and depth.” – Winemaker Notes
L’ultimo Piatto
Foie Gras and Goat Cheese Crostini with a citrus tarragon basil Panna.
Château Sigalas-Rabaud, Lieutenant de Sigalas Sauternes 2009
“The Sigalas Rabaud was sensational out of barrel and served blind, the wine does nothing to dispel my initial optimism that this is the apogee for the estate – so far. It is bestowed with an intense bouquet of quince, orange zest and almond with a lighter touch of honey compared to its peers. The palate is medium-bodied with great viscosity. This is an assertive Sauternes that wants to make an impression, although it does not display the complexity or breeding of Yquem and Suduiraut. Still, it is very composed and perhaps is saving something up for later, biding its time as it were. This is a wondrous wine. Drink now-2040.” – Neal Martin, The Wine Advocate
$125 per person all inclusive of tax and gratuity, prepaid reservations only. Final Menu selections may change based on the availability of fresh ingredients.