Chef’s Tasting is offered on Friday nights, with a five-course menu themed around a hyper-seasonal or luxury ingredient, often at its prime for a limited window each year. Due to ingredient availability, reservations will be limited to only 20 guests per week.
Served Friday, June 23
Kumomoto Oyster on the Half Shell champagne sorbet, calvisius caviar
Domaine Carneros, Brut, Carneros
Maine Lobster Tortellini heirloom cherry tomato fondue, basil
Van Duzer, Pinot Gris, Willamette Valley 2014
Sweet Pea and Summer Truffle Risotto earth and eats peas, fine herbs, mascarpone