Louis XIII Pairing Dinner
Louis XIII Pairing Dinner
Thursday, June 12, 2025 at 6 p.m.
Limited Availability.
$450 per person.
Does not include tax and gratuity
First Course
- Petite Lobster
Seared Tristan Lobster, Toasted Brioche, Basil Burrata Mousse, Hackleback Caviar, Crispy Basil
BEVERAGE: Botanist Prime Vesper
Olive Oil & Thyme Infused Botanist Gin, Stoli Elit Vodka, Lillet Blanc, Saline, Lemon & Herb Tuille
Second Course
- Uni Crisp
Fried Wonton, Uni Filet, Yuzu Drizzle, Wasabi Cream, Wakame, Cilantro Leaf, Togarashi Dust
- Uni Roll
Uni Filet, Mango, Cucumber, Scallion, Seared A5 Wagyu Carpaccio, Yuzu Drizzle
WINE: Champagne, Telmont, Blanc de Noir, Extra Brut, Champagne, France, 2014
Third Course
- Halibut
Pan Seared Alaskan Halibut, Mushroom Risotto, Chanterelles, Morels, Summer Truffle
BEVERAGE: XO Vieux Carrè
Rémy XO Cognac, Whistlepig 12yr Rye, Earl Grey Infused Dolin Dry Vermouth, Benedictine, Peychaud’s Bitter’s, Lemon Twist
Fourth Course
- Wagyu
Wagyu Ribeye Ribcap, Parsnip Purée, Caramelized Onion, Asparagus, Foie Gras Butter, Hollandaise
WINE: Left Bank Bordeaux, Chateau Rauzan, Segla, Margaux, Bordeaux, France, 2000
Fifth Course
- Posset
Meyer Lemon & Key Lime Posset, Pomegranate Gelée, Candied Blood Orange Dust, Moscato Marinated Berries
BEVERAGE: Rémy Martin Louis XIII
Pricing and menu items are subject to change.
gfm CAN BE MADE GLUTEN-FREE FRIENDLY WITH MODIFICATIONS ON REQUEST
*Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. Please inform your server if a person in your party has a food allergy or special dietary need (e.g. gluten intolerance). While we will do our best to accommodate your needs, please be aware our restaurant uses ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy & wheat). We offer gluten-free friendly options, however our kitchen is not completely Gluten-Free.