Shrimp Ceviche

Red pepper pico, chili oil
Sauvignon Blanc, Dashwood Marlborough, New Zealand ‘16
Pale gold with tropical aromas. Grapefruit, guava, passionfruit and lemongrass flowacross the palate in perfect harmony with a refreshing, crisp acidity.

Fennel Braised Mussels

Pinot Grigio, fennel, tomatoes
Pinot Grigio, Famiglie Veneto, Italy ’16
Aromas of honeysuckle and pear while the easygoing palate offers hints ofnectarine and green apple. Fresh acidity gives it a brisk finish.

Crispy Octopus

Farro salad, red pepper romesco
Vermentino, Poggio al Tesoro ‘Solo Sole’ Tuscany, Italy ‘17
Intense Mediterranean aromas, expressing a textured combination of aromaticherbs and citrus notes. The palate exhibits pristine, pure Vermentino, characterizedby a satisfying savoriness, minerality and a structure that promises great longevity.

Pastrami Smoked Salmon Bruschetta

Capers, red onion, cucumber, tomato, mascarpone cheese, everything bagel vinaigrette
White Burgundy, JJ Vincent & Fils France ‘16
Clean pale yellow color with green reflections. The nose is fresh and fruity, ripe andround with discrete vanilla and brioche scents. On the mouth, the wine is dense andrich, fresh and subtle with a good length and finesse.

Sea Scallops

Butternut squash purée, butter braised leeks
Chenin Blanc, Simonsig Stellenbosch South Africa ‘16
Bright straw color that screams tropical fruit in the glass. The fresh acidity adds tothe longevity of an array of white pear and melon with an undertone of guava. An unpretentious wine that over-delivers on the nose and palate.

Seared Ahi Tuna

Pepperonata salad
Pinot Noir, Boedecker Oregon ‘14
Opens with earthy red berry, cocoa and floral notes. Soft smooth tannins withcherries and minerals emerging on the palate. The finish lingers with hints ofsmoke and spice.

Squid Ink Campanelle

Seafood ragu, seared shrimp
Pinot Noir, Carneros Ranch California ‘14
Silky, elegant mouthfeel with juicy, fresh flavors of dark cherry, boysenberry andplum. The core of exuberant red fruit is rounded out by notes of baking spiceand sandalwood, and a fine tannin profile frames the concentrated, yet vibrant fruit flavors.

Tasting Menu – 70
Wine Pairing – 30
Menu selections are available a la carte