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

Fifth 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 Pairing Available