Dinner
Dinner
DEVOUR TASTING MENU
per table only. 115 per person | 185 with wine pairings | 275 with reserve pairings-
Amuse Bouche*
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Kanpachi*
grapefruit, castelvetrano olive, crispy potato, dill
2021 Jim Barry Watervale Riesling, Clare Valley, AU
R 2022 Weingut Bründlmayer Riesling "Ried Heiligenstein", Kamptal, AT -
Fjord Trout*
dashi "risotto", lobster, leek, chive, finger lime
Wine Pairing: 2023 Château Lamothe "Cuvée Traditionelle Blanc", Bordeaux, FR
Reserve Pairing: 2022 Vincent Pinard Sancerre Sauvignon Blanc "Grand Chemarin", Loire Valley, FR -
Smoked Pork Belly
braised greens, roasted beet, gooseberry mostarda
Wine Pairing: 2022 Bodegas Frontonio Garnacha, Valdejalón, ES
Reserve Pairing: 2021 S.C. Pannell Grenache "Smart Vineyard" McLaren Vale, AU -
Tagliatelle
pecorino romano, pink peppercorn, basil
Wine Pairing: 2021 Tenuta di Bibbiano Chianti Classico, Tuscany, IT
Reserve Pairing: 2019 Uccelliera Brunello di Montalcino En Magnum, Tuscany, IT -
Black Angus Teres Major*
horseradish, chanterelle mushroom, zucchini
Wine Pairing: 2014 Lindes de Remelluri "San Vicente de la Sonsierra", Rioja Alta, ES
Reserve Pairing: 2019 Snowden Vineyards Cabernet Sauvignon “Brothers Vineyard”, Napa Valley, CA -
Ricotta Doughnuts
bourbon maple glaze, candied bacon, maple cream, brown butter crumble, sea salt caramel ice cream
Wine Pairing: NV Villa Oeiras 15 Años Carcavelos, Oeiras, PT
DEVOUR FOUR COURSE MENU
$75 PER PERSON
first
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Watermelon + Beet
humboldt fog goat cheese, fig balsamic, walnut, sunflower shoot, pickled mustard seed
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Roasted Carrots
fermented honey, capriole goat cheese, salsa macha, candied walnut
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Beef Tartare*
caperberry, preserved lemon, quail egg, pickled mustard seed, toasted baguette
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Kanpachi*
grapefruit, castelvetrano olive, avocado, crispy potato, dill
second
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Heirloom Tomato
būf mozzarella, stone fruit, cucumber, peach chile, basil
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Chicken Ballotine
morel, ramp, mango chutney, curry jus
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Smoked Lamb Ribs
harissa barbeque, herbal tahini, cucumber-mint salad
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baby greens salad
artichoke, castelvetrano + nicoise olive, pecorino, basil vinaigrette, lemon breadcrumb
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Pork Belly
caramelized apple + radish, braised cabbage, crispy kale, carrot purée
third
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Maine Scallops
Corn-saffron purée, gnocchi, smoked pork belly, zucchini
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Berkshire Pork Loin
Jerk spice, stone fruit, broccoli slaw, sugar rush aji sauce
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Lamb Ribeye*
Charred zucchini, baby broccoli, olive + lemon bread crumb, jus
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duck breast*
blackberry, lavender honey beet, charred spring onion, smoked blue cheese polenta, sherry jus
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Strube Ranch Wagyu Ribeye*
Horseradish, chanterelle mushroom, zucchini
+ $30
fourth
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Ricotta Doughnuts
bourbon maple glaze, candied bacon, maple cream, sea salt caramel ice cream
-
Banana Panna Cotta
peanut butter whip, black currant gel, jamaican rum caramel, candied peanut
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Chocolate Torte
mint crème légère, raspberry, pistachio-rose crumble
Vegan
Vegetarian
Gluten-Free
*Consuming raw or undercooked food increases the chance of foodborne illness.