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La Toque Restaurant

Französisches Restaurant und Neuamerikanisches Restaurant$$$$

Central Napa, Napa

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La Toque Restaurant

7.3^/10

Bewertungen

118 Fotos

Menü

Vegetable Tasting Menu 1Chef's Table Menu 1Dessert 1Core Menu 7

Vegetable Tasting Menu

Main

$110; Wine Pairings - $90

Rice Flour Tempura Fried Winter Vegetables

With Charred Citrus Miso. Wine Pairing: 2015 Riesling Kabinett, Studert-Prüm, Wehlener Sonnenuhr, Mosel

Wild Mushroom Chawan Mushi

Wine Pairing: 2015 Pouilly-Fuissé, Manoir du Capucin, Aux Morlays

Mandilli

With Garden Herbs, Sunchoke and Chanterelles. Wine Pairing: 2010 Chianti Colli Senesi, Riserva, Terre Del Fico

Three Bites of Chocolate

Steamed Eggplant

With Artichoke, Olives and Caperi di Pantelleria. Wine Pairing: 2016 Gavi, Bianco Seco, La Scolca

North African Spiced Cauliflower

Walnuts and Pomegranate Molasses Dukkah with Almonds, Pepitas, and Pistachios. Wine Pairing: 2015 Tribidrag, Lagier Meredith, Mount Veeder

Hazelnut Black Truffle Ice Cream Sandwich

Wine Pairing: 10 Year Malmsey, Broadbent Selection, Madeira

Chef's Table Menu

Main

$220; Wine Pairings - $115

Good Luck Beans in a Jar

Star Anise and Fresh Black Truffle. Wine Pairing: 2012 Clarendelle, Amberwine, Clarence Dillon, Monbazillac

Scallop and Crab Quenelle in a Savory Lemongrass Broth

Wine Pairing: 2015 Pinot Gris, Greywacke, Marlborough, New Zealand

Devil's Gulch Ranch Guinea Hen Ballotine

Salt Roasted Celery Root, Black and Yellow Chanterelles. Wine Pairing: 2016 Pinot Noir, Flowers, Sonoma Coast

Truffled Brillat-Savarin - Truffle Monkey Toast

Three Bites of Chocolate

Atlantic Black Bass

With Artichoke and Turnip, Bergamot Sabayon. Wine Pairing: 2015 Riesling Kabinett, Studert-Prüm, Wehlener Sonnenuhr, Mosel

Agnolotti

With Porcini, Nettles and Reggiano Parmesan. Wine Pairing: 2011 Valtellina Superiore "Le Tense", Sassella, Nino Negri

Rack of Lamb

Violet Mustard and Herb Crust. Wine Pairing: 2012 Syrah, Terre Rouge, DTR Ranch, Fiddletown

Hazelnut Black Truffle Ice Cream Sandwich

Wine Pairing: 10 Year Malmsey, Broadbent Selection, Madeira

Dessert

From the Pastry Kitchen

Gateau Concorde Au Chocolate

Wine Pairing: 2013 Ramos Pinto, Late Bottled Vintage Porto

Caramelized Apple Croustillant

With Speculoos Ice Cream. Wine Pairing: 2015 Domaine Cauhapé, "Symphonie de Novembre", Jurançon

Roasted Bosc Pear

Buckwheat Granola, Chai Ice Cream. Wine Pairing: 2011 Pajzos, 5 Puttonyos, Tokaji Aszú

Caramelized Pineapple Baked Alaska

With Lime, Coconut and Gosling's Black Seal Rum. Wine Pairing: 2016 "Katinka", Noble Late Harvest,Tokaj, Patricius

Pumpkin Spiced Donuts

With Salted Caramel Ice Cream, Wild Turkey Caramel and Candied Pecans. Wine Pairing: Campbells, Rutherglen Muscat, Victoria

One Selection of Fine Ripe Cheese

Additional Cheeses $15 each

Core Menu

Four Course Tasting Menu

Any 3 Savory Dishes Plus Dessert

110.00

Dessert Wine Pairing

15.00

Wine Pairing for 3 Savory Dishes

55.00

Five Course Tasting Menu

Any 4 Savory Dishes Plus Dessert

130.00

Dessert Wine Pairing

15.00

Wine Pairing for 4 Savory Dishes

70.00

First Course

Decadent Grilled Black Truffle Sandwich

60.00

A full Ounce of Sliced Black Truffle and a little Truffled Cheese, infused for 48 hours between two slices of Buttered White Bread (Limited Availability)

Second Course

Winter Garden Greens

With Shaved Fennel, Toasted Pistachios and Citrus. Wine Pairing: 2017 Vouvray, Domaine du Petit Trésor, Gilles Gaudron

Hawaiian Kanpachi Crudo

With Citrus, Fennel and Mint. Wine Pairing: 2015 Riesling Kabinett, Studert-Prüm, Wehlener Sonnenuhr, Mosel

Angus Beef Tenderloin Carpaccio

With Smoky Aioli and Grilled King Trumpets. Wine Pairing: 2017 Young Inglewood, Vin Clair Rosé, St Helena, Napa Valley

Rosti Potato

With Ossetra Caviar - $50 supplement. Wine Pairing: Champagne Le Mesnil, Brut, Blanc de Blancs, Grand Cru

Third Course

Pan Seared Sea Scallops

With Tamarind, Cauliflower and Golden Raisins. Wine Pairing: 2012 Pinot Gris, Grand Cru Spiegel, Alsace, Domaines Schlumberger

New England Black Bass

With Clam Chowder Sauce. Wine Pairing: 2013 Chardonnay, Copain, DuPratt, Anderson Valley

Pacific Black Cod

With Salsify, Lovage and Buttermilk Dill Sauce. Wine Pairing: 2015 Pouilly-Fuissé, Manoir du Capucin, Aux Morlays

Fourth Course

Dry Aged Liberty Duck Breast

With North African Spices, Cauliflower, Walnuts and Pomegranate Molasses Dukkah with Almonds, Pepitas, and Pistachios. Wine Pairing: 2015 Tribidrag, Lagier Meredith, Mount Veeder

Devil's Gulch Ranch Rabbit

With "Choucroute Duxelle" and Glazed Carrots. Wine Pairing: 2013 Arrels de Clos Pissarra, Sangre de Garnatxa, Priorat

Butternut Squash Ravioli

With Brown Butter, Prosciutto, Walnuts and Sage. Wine Pairing: 2010 Chianti Colli Senesi, Riserva, Terre Del Fico. Add fresh Black Truffle - $40 supplement

Fifth Course

True Gulf Red Snapper

With Fermented Black Bean, Purple Daikon and Shiitake. Wine Pairing: 2008 Coto de Imaz, Rioja Gran Reserva

Milk Fed Veal Chop for Two

With its own Jus, Creamy Polenta and Wild Mushrooms. Wine Pairing: 2009 Merlot, Estate, McKenzie-Mueller

Prime New York Strip Loin

With Fiscalini Cheddar Pearl Tapioca and Rutherford Red Wine Sauce. Wine Pairing: 2006 Cabernet Sauvignon, Caravina, Seavey Vineyard, Napa Valley

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La Toque Restaurant

Vegetable Tasting Menu

Chef's Table Menu

Dessert

Core Menu

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