CHEFS TASTING MENU
Taste of Tailleur is now on our dinner menu.
Choose from ONE, of THREE, FIVE-course dinner menus
by Chef Jeff Workman
The CHEFS TASTING
pairing ~ ROSE, Evie en Rosé, Vinzant, Sonoma Valley
SALMON CRUDO
buttermilk, fennel, blood orange
pairing ~ ROSE, Evie en Rosé, Vinzant, Sonoma Valley
pairing ~ VOUVRAY, Les Lys, Fr
BUTTER LETTUCE
herbs, shallot, radish, bistro vinaigrette, comte
pairing ~ VOUVRAY, Les Lys, Fr
pairing ~ CHARDONNAY, Obsidian Wine Co. Napa Valley
BUTTER BEANS
black pepper soubise, kale, shiitake, comte
pairing ~ CHARDONNAY, Obsidian Wine Co. Napa Valley
pairing ~ PINOT NOIR, Patrica Green, Wa
DUCK BREAST
brown butter mustard, carrot, hazelnut
pairing ~ PINOT NOIR, Patrica Green, Wa
pairing ~ PROSECCO, Tullia, It
DESSERT
coffee creme brulee ~ chocolate olive oil budino butterscotch pot de creme ~ flourless cake ~ 24 karrot cake
pairing ~ PROSECCO, Tullia, It
the PESCATARIAN
pairing ~ ROSE, Evie en Rosé, Vinzant, Sonoma Valley
SALMON CRUDO
buttermilk, fennel, blood orange
pairing ~ ROSE, Evie en Rosé, Vinzant, Sonoma Valley
pairing ~ CHARDONNAY, Obsidian Wine Co. Napa Valley
BUTTER BEANS
black pepper soubise, kale, shiitake, comte
pairing ~ CHARDONNAY, Obsidian Wine Co. Napa Valley
pairing ~ VOUVRAY, Les Lys, Fr
BUTTER LETTUCE
herbs, shallot, radish, bistro vinaigrette, comte
pairing ~ VOUVRAY, Les Lys, Fr
pairing ~ CHABLIS, Domaine Fourrey, Or
SALMON
leek, horseradish, lemon butter
pairing ~ CHABLIS, Domaine Fourrey, Or
pairing ~ PROSECCO, Tullia, It
DESSERT
coffee creme brulee ~ chocolate olive oil budino butterscotch pot de creme ~ flourless cake ~ 24 karrot cake
pairing ~ PROSECCO, Tullia, It
the VEGETARIAN
pairing ~ CHABLIS, Domaine Fourrey, Or
SUGAR SNAP PEAS
ricotta, cucumber, mint, crunch
pairing ~ CHABLIS, Domaine Fourrey, Or
pairing ~ CHARDONNAY, Obsidian Wine Co. Napa Valley
BUTTER BEANS
black pepper soubise, kale, shiitake, comte
pairing ~ CHARDONNAY, Obsidian Wine Co. Napa Valley
pairing ~ VOUVRAY, Les Lys, Fr
BUTTER LETTUCE
herbs, shallot, radish, bistro vinaigrette, comte
pairing ~ VOUVRAY, Les Lys, Fr
pairing ~ ROSE, Evie en Rosé, Vinzant, Sonoma Valley
CAULIFLOWER
brown butter, caper, parsley, pine nut
pairing ~ ROSE, Evie en Rosé, Vinzant, Sonoma Valley
pairing ~ PROSECCO, Tullia, It
DESSERT
coffee creme brulee ~ chocolate olive oil budino butterscotch pot de creme ~ flourless cake ~ 24 karrot cake
pairing ~ PROSECCO, Tullia, It
CHEF JEFF WORKMAN
We are proud to welcome Chef Jeff Workman, a culinary visionary celebrated for his passion for innovation. As the former Executive Sous Chef at Corvino Supper Club and a 2024 James Beard Award Semi-Finalist for Emerging Chef, Chef Jeff brings years of experience from prestigious kitchens. His creative vision and refined skill set are set to elevate your dining experience at TAILLEUR. Join us for an exceptional culinary journey led by our innovative new leader, Chef Jeff Workman, and explore our exciting new menu.
the START
$8
Sourdough Focaccia
with cultured butter
$8
$8
Sweet Potato Rolls
with cultured butter
$8
$16
Toasted Brie
brown butter honey, pumpkin seed, toasted baguette
$16
$16
Duck Rillettes
pickled mustard, radish, duck fat vinaigrette, buttermilk crackers
$16
the DINNER MENU
the MID-COURSE
$20
Steak Tartare
egg yolk, mustard, capers, potato chip
$20
$18
Salmon Crudo
buttermilk, fennel, blood orange
$18
$10
Butter Lettuce
herbs, shallot, radish, bistro vinaigrette, comte
$10
$14
Sugar Snap Peas
ricotta, cucumber, mint, crunch
$14
$20
Butter Beans
black pepper soubise, kale, shiitake, comte
$20
$18
Cauliflower
brown butter, caper, parsley, pine nut
$18
$20
Shells & Cheese
mornay, bacon, kale
$20
$20
Mussels
red pepper, fennel, saffron, toasted baguette
$20
the ENTREES
$18
Double Royal Burger
wagyu brisket, cornichon aioli, sherry onions, gruyere
$18
$35
Chicken Breast
pickled shiitake, leek, carrot
$35
$34
Salmon
leek, horseradish, lemon butter
$34
$28
Butter Beans
onion butter, shiitake, kale, parmesan
$28
$38
Duck Breast
brown butter mustard, carrot, hazelnut
$38
$38
Coulotte Steak
charred onion, chimicurri, beef fat potato
$38
$50
Whole Branzino
asian pear, turnip, herbs, lemongrass, tahini
$50
$35
Pork Tenderloin
toulose sausage, pork rind, turnip, demi
$35
the DESSERTS
coffee creme brulee
Arabic coffee custard with a bruleed sugar top
chocolate olive oil budino
chocolate shortbread tart filled with chocolate budino topped with olive oil ice cream & sea salt
butterscotch pot de creme
topped with a salted creamy caramel,flaked sea salt & whipped cream
flourless chocolate cake
topped with a hazelnut praline buttercream topped with chocolate ganache
24 karrot cake
24 ingredient carrot cake topped with a cream cheese buttercream
LUNCH
$8
Focaccia
Served with cultured butter
$8
$8
Sweet Potato Rolls
Served with cultured butter
$8
$16
Duck Rillettes
currant agrodolce, buttermilk crackers
$16
$16
Brie
brown butter honey, fig, walnut, toasted baguette
$16
$10
Butter Lettuce
herbs, shallot, radish, bistro vinaigrette, comte
$10
$12
Turnip and Pear
lemongrass, tahini, mint
$12
$14
Sugar Snap Peas
ricotta, cucumber, mint, chili crunch
$14
$20
Butter Beans
black pepper soubise, kale, shiitake, comte
$20
$20
Shells & Cheese
mornay, bacon, kale
$20
ADD ONS
$14
salmon
$14
$12
confit duck
$12
$16
coulotte steak
$16
MAINS
served with choice of fries or side salad
$16
Kale & Shiitake
gruyere, aioli, baguette
$16
$16
Ham & Cheese
shallot and fennel mustard, confit yolk, gruyere, baguette
$16
$16
Prime Rib
charred scallion aioli, gruyere, baguette
$16
$18
Double Royal Burger
wagyu brisket, cornichon aioli, sherry onions, gruyere
$18
$30
Mussels
red pepper, fennel, saffron
$30
the WINE LISTS
At Tailleur, every season we like to update our wine list with unique and exclusive wines from small boutique vineyards.
