Amuse Bouche
•
David’s Charcuterie Plate
Quebec Foie Gras, Duck Prosciutto & Salame Toscano
Chenin, 2006, “Carte d’Or”, Beaumard, Coteaux du Layon, Loire, France
•
Hawaiian Yellow Fin Tuna Tartare
Nori Purée, Quail Egg, Pickled Cucumber
Sauvignon Bl/Muscat/Chardonnay/Viognier, 2006,
Conundrum, California, U.S.A.
•
Chilled Cauliflower Soup, Lobster Gelée
Poached Nova Scotia Lobster
Viognier, 2006, Reserve, Peninsula Ridge, Niagara, Ontario, Canada
•
Digby Sea Scallop, Potato Gnocchi
Wild Mushrooms, Shaved Perigord Black Truffle
Meursault, 2004, “Vieille Vigne”, Paul Garaudet, Burgundy, France
•
Pulled Duck Confit, Sweet Potato Agnolotti
Madeira Scented Squab Consommé
Verdelho, 10yr Old, Belem’s, Madeira, Portugal
•
Smoked Bacon Wrapped Springbank Farms Bison
Braised Red Cabbage, Boudin Noir
Barolo, 1998, Riserva, Villero, Boroli, Piemonte, Italy
Or
Queen Charlotte Island Halibut Filet
Tomato Reduction, Eggplant Caviar, Olive Dust
Savigny-les-Beaune, 2004, 1^er Cru, La Dominode, Domaine Pavelot
•
Artisanal Farmhouse Cheese Selection
($8 Supplement per Cheese)
•
Pumpkin Soufflé, Quebec Maple Syrup
Tahitian Vanilla Bean Ice Cream
Malvasia/Trebbiano, 2001,
Vino Santo del Chianti, Falchini, Tuscany, Italy

140 per person
98 for pairing wines

Splendido will make every effort to accommodate special requests. This may result in a supplemental charge.

Executive Chef, DAVID LEE
Chef de Cuisine, BRIAN SEMENUK