Menu - Global Restaurant

Brilliant straw‐yellow color + a green tint. Fruity + a forward varietal aroma. Pronounced‐clean‐elegant. Light to medium‐bodied + a fresh mouth‐watering finish. Dry crisp.

Sumptuous; bursting + peach & lemon flavors. Pair well spicy dishes.

Flavors of nectarine; lime grapefruit. Mineral & floaral nuances accent the finish. Great + seafood / chicken.

90 points Wine Spectator. Aromas of ripe pear; Meyer lemon; sage lemon curd. On the palate flavors of quince; pear blossom; apricot; pie crust are balanced by lively citrus notes completing this refreshing wine.

93 pts James Halliday. Very stylish alluring + blackberry currant floral. Fine taninins; lifted on the palate. Amonster but a gentle one. Balance complexity; but still displays lush ripe fruit.

Everything seasoning; focaccia pudding; confit leeks spread sriracha

Almond butter; Cranberry coulis

Shortbread; orange grapefruit brulée; homemade crème fraiche

Served frozen; confected + honey; roasted hazelnuts; pistachio served + maple crème anglaise caramelized pecans

Made + love passion. Chocolate; mocha; & vanilla

Braised; wilted baby kale; bacon mac cheese; fermented carrots apple butter sauce

Coconut risotto; spiced Virginia peanuts; celery; cilantro chili salad

24hr braised; slightly pickled cabbage; cilantro goat cheese; caraway mustard

A mix of blue cheese; pecans; tomatoes; chives; apple almond vinaigrette.

Served + Sherry wine

Smoked grits; bacon local mushroom ragout; pork jus

Roasted red apple; smoked red onion vinaigrette; toasted hazelnuts aged Gouda

Duck confit; smoked duck ham; roasted cauliflower; garlic broth; crispy shallots Parmesan Reggiano

Flash fried; tossed in teriyaki glaze; cilantro rice noodle salad; roasted peanuts

An assortment of imported cheese (ask your server).

Chick pea; butter beans; lemon herbs; served + garlic‐tahini yogurt; chili oil

Monkfish braised beef brisket; served + lima bean; charred cubinalle peppers cherry tomato salad chimichuri sauce

Sauvignon Blanc. Aromas of wild flowers fruit; in the mouth it reveals a rich white fruit layer followed by a wave of citrus. The finish is fresh citrus

Classic chardonnay; + hints of flinty chalky soil; tones of cinnamon; honey butter to the rich but rarely heavy ripe orchard fruit.

Aromas of Raspberry; yellow peaches citrus. Beautifully balanced stone fruit on the palate. delightful.

91 points Robert Parker. A very silky; elegant wine. Racy; medium bodied; + it's soft tannin; this is a wine to enjoy young

92 points Wine Spectator. Enjoy our baby chateauneuf du pape; nice rich palate + plenty of ripe; spicy black fruits; fresh finely balanced.

93 points Wine Spectator supple red fruit flavors; gentle tannin a long; suave finish.

90 pts wine spirits. A brilliant yellow straw color + a highly diverse floral base aroma; fine notes of citrus fruit green apples + touches of herbs such as basil.

90 pts Wine Advocate. Deep purple color; + aromas of cherries plums; a palate of red fruit flavors; good structure; well‐balanced an elegant lingering finish.

A pure expression of a unique terroir. 35‐year‐old vines gives red black fresh fruits flavors; sweet texture character

91 pts James Suckling. Paul Hobbs entry level treasure. Bright luscious on the palate; + black cherry; blackberry; plum; abundant dark chocolate subtle notes of earl grey tea. Black pepper keeps this a very balanced wine; viscous round.

90pts Jim Suckling. Bordeaux blend; great wine! A big wine + great complexity & balance; cedar; tobacco earth.This wine is fantastic!

Aged Gouda‐kohlrabi puree; sauerkraut ; Caraway‐horseradish cream

Boneless panko rabbit; Dijon whipped cream; honey grastrique