Winter Tasting Menu

Chef Frank Blea has created a new seven course tasting menu based on his past experiences in some of the finest Michelin Star restaurants.

First Course: Hokkaido Scallop Tartare Lemon, Creme Fraiche, Caviar

Second Course: Winter Pea Soup Truffle, Yukon Gold Potato, Speck

Third Course: Foie Torchon Brioche, Almond, Orange Marmalade

Fourth Course: Vannamei Canadian Prawn Garlic, Parsley, Arbol Chili, Rice

Firth Course: Confit Duck Gnocchi Spinach, Huckleberry, Ricotta

Sixth Course: Japanese Wagyu Carrot, Shiso, King Trumpet Mushroom

Seventh Course: Dark Chocolate Baked Alaska Hazelnut Crunch, Chai Chocolate Sauce

Wine Paring Available