Dinner

Dinner

Amusé Trio
Henkell, Trocken Sekt, Germany  NV


Pan Seared Diver Scallops • Parsnip Puree • Pear • Grapefruit Cells
Chervil • Ikura Roe

Lobster & Shrimp Ravioli • Hearts of Palm • Piquillo Pepper • Lobster Nage
Saffron Froth • Pea Tendrils

Sous Vide Abalone • Turkey Confit • Chicken Fried Egg Yolk • Gremolata
Kelp • Thyme Fluid Gel

Baguala, Torrontés, Patagonia, Argentina  2007


Tasting of Root Vegetables • Shaved Foie Gras • Beets • Carrots • Turnips
Salsify • Radishes • Chicory-Rye Soil • Beet Gastrique

Butternut Squash Soup • Cornbread Croutons • Pumpkin Seeds • Seared Squab
Pumpkinseed Oil • Crème Fraiche

St. Pete’s Amablu Panna Cotta • Toasted Walnut • Celery • Figs • Bitter Orange Puree
Orange Vinaigrette • House Cured Duck Proscuitto

Veal Sweetbreads • Cranberry • Smoked Sweet Potato
Honey-Cinnamon Gastrique • Braised Mustard Seeds

Quinta das Maias, White Blend, Dão, Portugal  2010


Border Springs Lamb Shoulder and Chop • Celery Root • Braised Fennel
Currants • Jicama • Currant Demi

Two Preparations of Duck • Confit and Seared Breast • White Bean Cassoulet
Brussels Sprouts • Cherry-Rosemary Demi

Pan Seared Red Snapper • Carolina Rice • Artichoke • Kalamata • Preserved Lemon
Tomato Confit • Greek Yogurt • Olive Oil Foam

Rabbit Leg Confit and Sausage • Hot Cauliflower-Truffle Panna Cotta • Chanterelles
Pumpkin • Burnt Bread Puree • Crispy Cauliflower • Spinach

Shottesbrooke, Shiraz “Eliza”, Maclaren Vale, Australia 2000


American Artisan Cheese Plate with Accompaniments

Apple Genoise • Poached Apple • Cider Consommé • Pomegranate • Cider-Vinegar Gel
Granny Smith Sorbet • Salt Caramel

Bitter Chocolate Mousse and Gel • Hazelnut • Coffee • Cremets
Irish Cream Marshmallow • Sweetened Condensed Milk Caramel

Flexible White Chocolate Ganache • Dehydrated Chocolate Mousse • Mango Sorbet
Pine Nut Granola • Dried Cherry-Bourbon Syrup • Ginger Sphere

Tokaji, Aszú 4 Puttonyos, Hungary 2001


Dinner:
3-course prix-fixe $55 per person
Wine Pairings:  $45 per person

4-course prix-fixe $65 per person
Wine Pairings:  $55 per person

18% Service Charge will be added to all checks

Reservations Required, Call 502.636.0783

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