MENU VOYAGE

Come journey through our seasonal menu created by Executive Chef Rick Mace. The 5 Course menu is offered for $95 per person in the Main Dining Room. Wine Pairings are an additional $60 per person. The entire table must participate in this experience, as it may last up to 2 hours. The menu changes with seasonality. Please find a sample of a recent menu with wine pairings below:

VICHYSSOISE
patient cottat, sauvignon blanc, loirre valley, 2015

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FOIE GRAS TERRINE

chateau roumieu-lacoste, sauterns, bordeaux, 2010

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SEA SCALLOPS

monchhof, riesling, mosel, 2015

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SEARED DUCK BREAST

domaine charbonniere, chateauneuf-du-pape, rhone valley, 2012

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PECAN BAVAROISE

bodega toro albala, montilla moriles, spain, 1987

Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness