Menu

---

• CRAB MEAT TOAST, AVOCADO

• SCALLOPS CEVICHE, PASSION FRUIT

• STEAK TARTARE, QUAIL EGG

  PIERRE MORLET ‘GRAND RÉSERVE’, BRUT PREMIER CRU, CHAMPAGNE, FRANCE

• TOGARASHI CRUSTED HAMACHI SASHIMI

  GREEN APPLE, CANTELOUPE SORBET, DASHI GELEE, WASABI TOBIKO

  MORLET FAMILY VINEYARDS, CHARDONNAY, ‘MA PRINCESSE’,

• SWEETBREADS STUFFED QUAIL

  CARMELIZED PARSNIP PUREE, FOIE GRAS JUS, BRUSSELS SPROUTS

  MORLET FAMILY VINEYARDS, PINOT NOIR, ‘CÔTEAUX NOBLES’,

• VACA AGED RIBEYE STEAK

  ROASTED BONE MARROW, BEEF CHEEK MARMALADE, POTATO AU GRATIN

  MORLET FAMILY VINEYARDS, CABERNET SAUVIGNON, ‘CŒUR DE VALLÉE’,

• DESSERT

• PEACH MELBA, VANILLA BEAN ICE CREAM, TOASTED ALMOND CRUMBLE, RASPBERRY-YUZU COULIS

  MORLET FAMILY VINEYARDS, LATE HARVEST SÉMILLON, ‘BILLET DOUX’,