MENU 
 
AMUSE BOUCHE 
savory ice cream cone 
J Lassalle NV ler Cru, Champagne, France 
 
CARPACCIO 
thinly sliced all natural local filet, 60 month old Parmigiano Reggiano, arugula, lemon zest, fried capers, Spanish smoked olive oil, Maldon salt, Italian bread sticks 
Grasso Fratelli 'Trej' NV Vino Rosso, Piedmont, Italy 
 
CHICKEN LARB 
Thai chicken larb, crushed toasted jasmine rice, lime, lemongrass, cilantro, mint, chili flakes, garlic, ginger, serrano peppers, butter lettuce 
Elk Cove Riesling, Oregon, USA 
 
TOMATO TARTARE 
heirloom tomato tartare, purple basil, sourdough olive oil crackers 
CVNE Tempranillo rosado, Rioja, Spain 
 
SCALLOP CEVICHE 
trip to the ocean without leaving the Midwest 
La Val Albariño, Rias Baixas, Spain 
 
LAMB 
sous vide rack of lamb, Middle Eastern tabbouleh salad, cucumber yogurt, crushed toasted pistachios, mint oil 
Robert Biale Royal Punishers Petite Sirah Napa Valley, California, USA 
 
TIRAMISU 
tiramisu affogato presented to you at the table 
Lustau Pedro Ximenez Sherry, Jerez, Spain