FIRST COURSE

(choice of)

HAWAIIAN BIGEYE TUNA DUO
Wakame Seaweed, Persian Cucumber, Wonton Crisp, Chili Oil, Sweet Soy
Riesling Dr. Loosen 'Dr. L' Mosel, Germany | 2023

RED GEM SALAD
Cana Cabra Aged Goat Cheese, Walnuts, Balsamic Sherry Vinaigrette
Sancerre | Château de Sancerre | Loire Valley, France | 2023

MID-COURSE

HOUSE MADE AGNOLOTTI
Morel Mushrooms, English Peas, Parmigiano Reggiano
($15 Supplement)
Chardonnay Howling Hills by Wolfgang Puck | Santa Rita Hills, California | 2022

SECOND COURSE

(choice of)

HONG KONG ORA KING SALMON
Bok Choy, Shiitake Mushroom, Sweet Soy, Chili, Jasmine Rice
Pinot Noir Howling Hills by Wolfgang Puck | Santa Rita Hills, California | 2022

PAN ROASTED JIDORI AIRLINE CHICKEN BREAST
Yukon Gold Potato Puree, Wild Mushrooms, Natural Jus
Shiraz Mollydooker 'The Boxer' McLaren Vale, Australia | 2020

SNAKE RIVER FARMS AMERICAN WAGYU RIBEYE
Pommes Puree, California Asparagus Ragu, Armagnac Peppercorn
($35 Supplement)
Cabernet Sauvignon | Le Pich | Napa Valley, California | 2021

THIRD COURSE [cite: 226]

BASQUE CHEESECAKE
California Market Berries, Raspberry Sauce
Late Harvest Sauvignon Blanc | Far Niente 'Dolce' | Napa Valley, California | 2018