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$90 > $150 with wine pairings

smoked trout glazed in fermented juices, cucumber, tapioca, dill, sake lees cream  //   Dewazakura 'Oka' > Yamagata, Japan 

scallop, corn pudding, trumpet mushroom, savoy cabbage, chive, seaweed butter   //  Quim Batlle 'Foranell'  >  ’11 Alella, Catalunya

huitlachoche and soft cheese steamed bun, walnut, tomatillo, coriander flower  //  Domaine Lupin 'Frangy'  >  ’16 Savoie, France

charred stone fruit, nasturtium sorbet, celery, yellow squash, sunflower seed pesto, wild fennel  //  Marisa Cuomo Rosato  >  ’16 Campania, Italy

duck, cherry molasses, turnips, pistachio, cauliflower cream, licorice root  //  Domaine Mee Godard 'Corcelette'  >  '15 Morgon, France

celery sorbet, verjus soda

burnt honey ice cream, matcha meringue, chocolate tuile  //  Marco Porello Birbèt >  Roero, Italy


Chef’s Extended Tasting Menu
$125 > $200 with wine pairings

Participation is required by the entire table
Part of the proceeds from June 2018 will be donated to RAICES