Sample Menus
Please note that these menus are examples and all items are subject to change.
REGULAR MENU - DINING JOURNEY
In the Bubbles Lounge:
Canapes:
Sweet: Sobacha and Honey Madeleine
Sour: : Lobster, Avocado, Thai Dressing
Salty: Gougère with Comté Fondue
Bitter: Salsify and Coffee Tart
Umami: Shiitake Broth, Lemongrass
Pierre Péters, Cuvée de Réserve, Grand Cru, Le Mesnil-sur-Oger MV
At the Kitchen Table:
“Pickles”
Sante Adairius, “West Ashley”, BA Saison with Apricot, Capitola
Billi Bi, Fennel Pollen
Medai, Sweet Potato, Passion Fruit, Poke
Blue Crab, Gochujang, Forbidden Rice
White Shrimp, Edamame, Ice Fish
Silken Tofu, Black Garlic, Mandarins
Rudi Pichler, Grüner Veltliner, Hochrain—Smaragd, Wachau 2021
5 Striploin, Bok Choy, Yuzu Kosho
Benten, Gokujo Dewasansan, Junmai Daiginjo Genshu,
Yamagata Prefecture
In the Dining Room:
Steamed Buns, Saikyo Miso Butter
Seared Scallop, Braised Lettuce, Foie Gras
D’Oliveira, Sercial, “Reserva,” Madeira 1989
Red Wine Truffled Risotto, Parmesan Froth
Cobb, Pinot Noir, Coastlands Vineyard Old Firs Block,
Sonoma Coast 2019
Lamb Loin, Wood Ear Mushroom, Watermelon Radish, Hoisin
Meeker Vineyard, ‘Four Kings,’ Scharf Vineyard, Dry Creek Valley 1995
Harbison Cheese, Hoshigaki, Parsnip
Tepache Sorbet, Makrut Lime, Coconut Water
Black Walnut and Date Cake, Banana, Sunchoke
Disznóko, Tokaji Aszú, 5 Puttonyos, Hungary 2013
VEGETARIAN MENU - DINING JOURNEY
In the Bubbles Lounge:
Canapes:
Sweet: Sobacha and Honey Madeleine
Sour: Baby Carrot, Tamarind Glaze
Salty: Gougère with Comté Fondue
Bitter: Charred Radish, Matcha Butter
Umami: Shiitake Broth, Lemongrass
Paul Hobbs, Blanc de Noirs, Russian River Valley 2017
At the Kitchen Table:
“Pickles”
Sante Adairius, Like Minds, Barrel-Aged Saison with Buckwheat, Capitola
Miso Soup
Radish, Sweet Potato, Passion Fruit, Poke
Golden Beets, Black Truffle, Tonburi
Cauliflower Panna Cotta, Kabocha, Sudachi
Silken Tofu, Black Garlic, Mandarins
Orfin Lotts, Albariño, Russian River Valley 2021
Matsutake
Den, Blanc Nama, Batch 7, Oakland
In the Dining Room:
Steamed Buns, Saikyo Miso Butter
Roasted Sunchokes, Braised Lettuce, Ponzu
Gigou, Chenin Blanc, “Saint Jacques,” Jasnières 2000
Red Wine Truffled Risotto, Parmesan Froth
Ar.Pe.Pe., Rocce Rosse, D.O.C.G. Valtellina Superiore, Sassella 2002
Celery Root, Potato, Maitake
Small Vines, TBH Vineyard, Sonoma Coast 2014
Aged Cheddar, Pretzel, Mustard
Buddha's Hand, Chamomile, Kumquat
Black Walnut and Date Cake, Banana, Sunchoke
Disznóko, Tokaji Aszú, 5 Puttonyos, Hungary 2013