A CULINARY EXPERIENCE ABOVE THE VALLEY

Christopher’smenus.

Chef Christopher Gross’s progressive French cuisine, shaped by fire, craft and a lifetime at the table.

At Christopher’s

Choose your
experience.

Explore the tasting experience, signature classics, petits plates and cocktails. Menus change with the season; please share allergies or dietary needs with your Culinarian.

A progressive evening

Christopher’s Tasting Menu

The Experience

Tasting Menu275
A composed progression from amuse bouche through mignardise
Wine Pairings250
Curated wines accompanying each course

The Menu

Amuse Bouche
From the Owner’s Hand
Egg, Egg, In an Egg*
Scrambled egg, Kaluga caviar
Blanc et Noir de Coquilles Saint-Jacques*
Boudin of scallop, sauce Demoiselle
Forest Mushroom Soup*
Seared foie gras, essence of Port
Boneless Rack of Lamb*
Pancetta-wrapped, watercress, pétits legumes
Miyazaki A5 Wagyu*
Béarnaise
Époisses
Parmesan shallot tuile, sherry vinaigrette
Something Cool
Sorbet, almond financier
Mille-Feuille of Fruit
Whipped crème fraîche and pistachio
Parnassienne of Chocolate Mousse
Chocolate tower, vanilla bean espresso sauce, fresh berries
Mignardise, Mignardise, Mignardise

Enhancements

Black Truffles60
5g
Caviar Service150–375
Lemon, crème fraîche and blinis
Caviar Tasting675
The first three selections side-by-side, 90g

Caviar

Regiis Ova Kaluga Hybrid150
30g
Regiis Ova Imperial Ossetra250
30g
Regiis Ova Golden Ossetra275
30g
Petrossian Beluga Hybrid375
30g
Reserve at Christopher’sDownload current menu

*Consuming raw or undercooked seafood, meats or eggs may be hazardous to your health.