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$105 > $175 with wine pairings

geoduck clam, chilled pea and mint soup, radishes, meyer lemon, fresh wasabi  //   Domaine du Pavé Tressallier > ’17 Loire, France

smoked trout glazed in verjus, trout roe, cabbage, potato mousse, horseradish   //  Le Roc des Anges > ’17 Roussillon, France

asparagus, walnut and sunflower butter, smoked flatbread, rooftop herbs  //  Franz Gojer Weissburgunder > ’16 Alto Adige, Italy

stonefruit, smoked zucchini, fresh curds, sunflower seeds, agretti, nasturtium juice // Domaine Zafeirakis Limniona Rosé > ‘18 Tyrnavos, Greece

lamb shoulder grilled over redwood, sprouting grain porridge, wheatgrass, alliums  //  Antoine Sunier Régnié > ’17 Beaujolais, France

celery sorbet, verjus soda

burnt honey ice cream, matcha meringue, chocolate tuile  //  Broadbent 10 Year Sercial Madeira > Portugal

Chef’s Extended Tasting Menu
$140 > $230 with wine pairings

Participation is required by the entire table
Part of the proceeds from July 2019 are donated to Raices