house made rabbit terrine with pickled ramps
Riesling, Hirsch, Gaisberg, Zöbing / Kamptal, Austria, 2003
*****

   beausoleil oyster soup
Müller Thurgau, Rudolf Fürst, “pur mineral“, Franken, Germany, 2007
*****

   dorade fillet with leek and meyer lemon
Sauvignon Blanc, Ignaz Niedrist, Südtirol, Italy, 2007
*****

   seared scallops with jerusalem artichoke and hen of the woods mushrooms
Chardonnay, Robert Ampeau, Meursault 1er Cru, “La Pièce sous le bois”, Burgundy, France, 1994

or

smoked duck with chestnuts, braised torpedo onion and huckleberries
Syrah, Jamet, Côte Rôtie, Northern Rhône, France, 1997
*****

   individual black forest cake with tahitian vanilla ice cream
Muscadelle, Plageoles, Gaillac, France, 2006

or

cheeses: etivaz, pouligny saint pierre, vacherin, jasper hill “constant bliss”
Verduzzo, I Clivi di Ferdinando Zanusso, "Galea",  Colli Orientali, Italy, 2003

our full a la cate menu will also  be available

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