Vegetarian

spring vegetarian menu

the art of pairing food & wine

   * vegan

appetizer

* asparagus – “declinaison”

white asparagus kanten flavored with sarriette, green asparagus purée

sea asparagus tempura ponzu sauce, asparagus étuvée

joh. jos. prüm, 2009 riesling kabinett “graacher himmelreich”

mushroom – salsify

hamakua hon shimeji mushroom, salsify, sumida watercress fricassée

grgich hills estate, 2010 fumé blanc, napa valley or
sommelier selection
antoine jobard, 2010 meursault “en la barre”
(by the glass 39.00)

 entrée

 tofu – chimichurri

pan fried tofu, chimichurri, pickled baby beet salad

parsnip purée, essence of pinot noir

dashe cellars, 2010 zinfandel, dry creek valley

or

sommelier selection

altesino, 2007 brunello di montalcino 

 (by the glass 39.00)

* pissaladiere – mole

confit tomatoes & maui onion, garlic chips, frisée lettuce on a bed of quinoa

valrhona mole sauce

domaine les pallieres, 2009 gigondas cuvée “terrasse du diable”

or

sommelier selection

antinori, guado al tasso estate 2008, bolgheri superiore

(by the glass 39.00)

cheese

feta – long peppercorn

seared hawaii island goat dairy feta cheese, long peppercorn, fried sage

apricot jelly, brick mille-feuilles, red onion confiture, rare hawaiian organic white honey

domaine huet, 2007 vouvray demi-sec

dessert

malasada – lilikoi

trio of malasadas, fresh lilikoi “déclinaison” of curd, juice and ice cream

greek yogurt parfait, candied pistachio, urfa biber peppercorn sauce

malvira, 2011 birbet, italy

chocolate genmaicha

madre hamakua crémeux, genmaicha gel and cream

toasted rice, malt caramel & sand

broadbent, 10 years old malmsey madeira

wine by the glass

from the selection 17.50 (5oz)

from our sommelier selection 39.00 (5oz)

dessert wine 15.00 (2.5oz)