Chef’s Tasting Menu

This food/wine pairing will run for two weeks

 *Scottish Ocean Trout

carpaccio & rillettes, lemon zest, Cancal sea salt

 Margerum, Sybarite, Sauvignon Blanc

Happy Canyon of Santa Barbara County, California

*Sea Scallop

patty pan squash, asparagus, snow peas, basil coulis

 Margerum, Riviera Rosé, Grenache Blend

Central Coast, California

Lamb Duo

braised shank, grilled loin, potato gnocchi, pearl onion

 Margerum, M5, Grenache Blend

Santa Barbara, California

Passion Fruit S’more

 milk chocolate lime ganache, graham cracker crumbs, passion fruit marshmallow, raspberry gelée,  passion fruit frozen yogurt

   Tasting Menu with Wine Pairing  | 75

Executive Chef, Bertrand Chemel | Sous Chef, Filippo Buglisi

Sommelier | Ryan Jones