Le Petit Chef —
The Beginning

Wine Pairing is offered for the Grand, Classic and Vegetarian Menu.

• First Course: Prosecco — Bright and bubbly with citrus and green apple notes, perfectly refreshing against creamy burrata and fresh tomatoes.
• Second Course: White Côtes du Rhône — A textured, floral white blend with notes of stone fruit, fennel, and a hint of spice that harmonizes with the saffron broth and delicate seafood.
• Third Course: Sancerre — This Loire Valley Sauvignon Blanc adds citrus brightness and herbaceous lift, enhancing the garlic butter and earthy mushrooms.
• Fourth Course: Bordeaux — A structured red with dark fruit and subtle oak, ideal for the richness of Wagyu and the depth of sauce Bordelaise.
• Fifth Course: Graham's Fine Ruby Port — Lush and velvety with notes of plum, cherry, and chocolate—made for this indulgent finale.