Chef Arnaud Berthelier S Tasting Menu
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Chef Arnaud Berthelier’s Tasting Menu Rabbit Daube with Cheddar and Dijon Espuma Mackerel Yuzu/Shizo Riesling, Rudi Pichler, Wachau, Austria 2002 Amadai Squash Aioli/Sweet Chili/Coconut Albariño, Campus Stella, Rias Baixas, Spain 2006 Painted Hills Beef Tenderloin Carrots/Robiola Gnocchi/Shallot Confit Cabernet Sauvignon, Catena, Mendoza, Argentina 2004 Peppered Goat Cheese Celery Shavings Pinot Noir, Lily, Sonoma County 2006 Coconut Panna Cotta Mango Soufflé Lavender/Niçoise Olives Moscato di Asti, San Evasio, Italy 2006 Menu changes daily and seasonally
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