4 courses including wine: $69. Menu subject to change.
1. Foie gras and peaches
2011 Susucaru Rosato
2. Smoked Tasmanian sea trout
Contadino Rosso No. 8
3. Crispy pork belly, manila clams, shelling beans.
Munjebel Bianco No. 7
4. Cherry crumble with kirsch ice cream
Philippe Bornard, Tant-Mieux