Vegetarian

fall vegetarian menu

the art of pairing food & wine

                             * vegan

appetizer

CHANTERELLES
forest chanterelles & hoi’o salad, mushroom veloute
LOUIS JADOT, 2010 PULIGNY-MONTRACHET PREMIER CRU, “CLOS DE LA GARENNE,” FRANCE
(premium selection)

UPCOUNTRY VEGETABLES
upcountry root vegetables, tamarind-tapioca nage
HENRI BOURGEOIS, 2010 SANCERRE, “LE MD DE BOURGEOIS” LOIRE VALLEY

entrée

VADOUVAN CURRY
house vadouvan curry, braised savoy cabbage, sumida farm watercress, basmati rice
PAUL LATO WINES, 2012 PINOT NOIR, “DUENDE,” SANTA MARIA VALLEY
(premium selection)

COUSCOUS TAGINE
eggplant caviar in brick, english peas, swiss chard, dried cranberry, pearl onion
green & black olive tapenade, harissa
RIDGE VINEYARDS, 2012 LYTTON SPRINGS, SONOMA COUNTY

TARO PUFF
taro puff, baby cauliflower tempura & purée
pomegranate-teriyaki glaze
LUCA, 2010 MALBEC, MENDOZA
or
our premium wine selection
PIANCORNELLO, 2009 BRUNELLO DI MONTALCINO, ITALY
“earthy red cherry, spice & mineral notes; soft, mildly tannic finish”

cheese

GOAT CHEESE
hawaii island goat cheese with lemon & chive
confit kumquats, molokai ogo, rare hawaiian organic white honey
DOMAINE HUET, 2007 VOUVRAY DEMI-SEC “LE MONT,” LOIRE VALLEY

dessert

FIG
black mission fig & pistachio déclinaison
fig poached in spiced burgundy wine • fig & pistachio dumpling • pistachio ice cream
pistachio sand
MACULAN, 2012 DINDARELLO, VENETO

CHOCOLATE
açaí & waialua chocolate crémeux, chocolate wafer
açaí-blackberry sorbet • sand • coulis
QUINTA DO VESUVIO, 2001 VINTAGE PORT

4 courses 90.00

wine pairings 60.00
add 17.50 for each sommelier selection

6 courses 128
wine pairings 70
add 9.50 for each sommelier selection

wine by the glass
from the selection 19.00 (5oz)
from our sommelier selection 39.00 (5oz)