5 candidates proposed · 3 passed the engine's dietary, seasonal and budget checks
Sweet corn velouté, chanterelles, roasted leek, preserved lemon
The wine's acidity balances the richness of the fish and velouté, while its oak and malolactic character complement sweet corn and roasted mushroom flavors.
Est. $16.40 / guest · within $18 budget
Cauliflower purée, toasted hazelnut, sherry-glazed grapes, chive
Malolactic richness mirrors the brown butter while the wine's acidity keeps the scallop's natural sweetness lifted; hazelnut echoes barrel toast.
Est. $17.10 / guest · within $18 budget
Mascarpone, charred corn, chanterelle, sage brown butter
Corn's sweetness meets the wine's ripe orchard fruit; mascarpone and brown butter match its creamy texture without outweighing it. Vegetarian.
Est. $11.80 / guest · within $18 budget
Maison Delatour Brut Réserve NV
Hamachi Crudo yuzu, radish, shiso, olive oil
$6 of $45 · 13%
Ferngrove Sauvignon Blanc 2024
Dungeness Crab Ravioli meyer lemon, tarragon, brown butter
$8 of $45 · 18%
Dunmore Vineyards Chardonnay 2022
Steelhead Trout charred lemon, braised fennel, crème fraîche
$9 of $45 · 20%
Alder Ridge Pinot Noir 2021
Roasted Duck Breast chanterelle, cherry jus, beluga lentils
$11 of $45 · 24%
Stonegate Cabernet Sauvignon 2019
Beef Tenderloin potato purée, charred cipollini, bordelaise
$11 of $45 · 24%
Consider a leaner, unoaked white in course III — or let the kitchen bridge with an earthier garnish on the duck.
Three acid-driven openers in a row will flatten the palate before the reds.
Two courses lean on the same technique. Acceptable at this spacing; watch it if a third appears.
$45 per guest across 5 courses · allocated $45 · no drift