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A la carte

A sample a la carte menu list

Waygu beef tartare and carpaccio, quail eggs and crispy la ratte potato

Reisling Spätlese, Bernkasteler Badstube, Dr. Pauly Bergweiler, Mosel-Sarr-Ruwer 2005

 

Tortelli of oven roasted pumpkin, crushed amaretti and sage butter emulsion

Pinot Gris, Keller Estate, La Cruz Vineyard, Sonoma Coast, California 2006

 

Seared diver scallops, salsify, sugar snap peas, and brown butter sauce

Savigney-les-Beaune, Joseph Drouhin, Burgundy, France 2006

or

Braised Florida pompano, creamed leeks, chanterelle mushrooms and Champagne velouté

Osetra caviar (supplement $15)

Chardonnay, Gran Vecco Reserve Mendoza, Argentina 2005

 

Proscuitto wrapped veal tenderloin, truffle risotto and port reduction

Cabernet Sauvignon, Fantail, Morgenhof, Stellenbosch, South Africa 2004

or

Five spice duck breast, lentil ragoût, confit duck leg ravioli and jus

Shiraz Viogner, The Laughing Magpie, D’Aremberg, Mclaren Vale, South Australia 2006

The sample a la carte menu list, continued

Selection of cheeses from the trolley (supplement $15)

 

Brioche pain perdu, pan roasted pears and almond ice cream

Moscato d’Asti, Cascinetta Vietti, Piedmonte, Italy 2006

 

Five course Menu $95

Seven course Menu $130

Sommelier Wine Pairing $60/$80

The menu prestige is only available for the entire table.

 

Please note that certain dishes are changeable dependant on seasonal produce.

A discretionary service charge of 18% will be added to the overall account.