Amuse Bouche: black quail egg
Ombra, brut spumante di Pinot Nero, Italy, NV

Branzino Crudo, Cape Gooseberries & Radish Sprouts
Domaine Catherine Auther, Riesling, Vin d’Alsace, 2004

Sautéed Cod, Braised Broccoli Rabe & Sunchoke Purée

Slow-cooked Beef Brisket, Cabbage/Trotter Wontons,
Daikon & Watercress
Camp du Rouss, Barbera d’Asti, D.O.C., 2002

Salad of Fennel, Winter Citrus, and Niçoise Olives

Chestnut Tart
Taylor Flagate 10 year old Tawny Port

Chef Jonathan Wu
Sommelier Jason Wagner