Sample Tasting Menu
C H E F ’ S T A S T I N G M E N U
[ SAMPLE ]
This Menu Changes Daily Based On Availability Of Ingredients And Inspiration Of Culinary Team.
Wine Pairing Supplement Offered At $50
1st Course
A N T I P A S T O
Wild Blue Shrimp, Fennel-Preserved Lemon Purée,
Tomato Powder
2nd Course
I N S A L A D A
Frisse, Fava Bean, Coppa, Ricotta Salata, 80 Acres Cherry Tomato,
Smoked Pistachio, Quince Vinegar
3rd Course
P E S C I
Octopus, Grilled Artichoke, Grilled Radicchio,
Green Chickpea, Sun Dried Peppers, Urfa Chile
4th Course
P A S T A
Bucatini Carbonara, Old Major Jowl Bacon, Duck Confit,
Bucatini, Pecorino, Truffle, Ramps
5th Course
C A R N E
Prime Filet of Ribeye, Gorgonzola Foam,
TAKE Mushroom-Farro Risotto, 9 year Balsamic, Chervil
6th Course
D O L C E
Chris’s Olive Oil & Carrot Cake, Almond, Golden Raisi,
Whipped Goat Cheese, Chestnut Honey
*Consuming raw or undercooked meats, poultry, seafood, seafood, shellfish, or eggs may
increase your risk of foodborne illness, especially if you have certain medical conditions.
The following major food allergens are used as ingredients: Milk, Egg, Fish,
Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy, and Sesame. Please notify
a food employee for more information about these ingredients.
