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Amuse Bouche
Roasted carrot hummus
rosemary and oregano focaccia
vg
Champagne
billecart-salmon, blanc de blancs, france
First Course
Shrimp & scallion pancake
cho ganjang dipping sauce
Chablis
domaine laroche, "saint martin," france
Second Course
Pineapple caprese
basil, arugula, burrata cheese
vg
Alsace
joseph cattin, grand cru, "hatschbourg," france
Third Course
Grilled tenderloin*
cilantro chimi churri, purple sweet potato
gf
Merlot
long shadows, "pedestal," columbia valley, washington
Fourth Course
Chocolate pots de crème
chocolate soil, lemongrass caramel
vg
Banyuls
domaine la tour vieille, france
