Chef Jason Weaver is doing a winter truffle menu until January 29th. A sample of his menu is below.
(Picture: Potato mousse with caviar and Perigord truffle.)
Amuse
Potato Mousse, Caviar, Périgord Truffle
Hot and Cold Foie Gras, Sauterne Gelée, Compressed Asian Pear
Intermezzo
Organic Beef Tenderloin, Kobe Short Rib, King Crab and Truffle Risotto
Alsatian Munster, Quince, Black Truffle and Vanilla
Winter Truffle Trio, Crémeux – Orange Cream, Ice Cream, Cromesquis – Vanilla Meringue
$105.00 per guest
$155 per guest with wine
