Safari Room Restaurant

littleneck clams, nduja butter, leeks, garlic, tomato, basil, parmesan

parsnip purée, roasted root vegetables, cider glaze, pumpkin seed dukkah

miso glaze, baby bok choy, crispy rice, ginger carrot purée, roasted baby carrots, furikake

Brandt Farms beef, bucatini, ricotta, basil, parmesan reggiano

8oz. prime patty, Safari sauce, pickles, bibb lettuce, tomato, brioche roll

Full-bodied, dark ruby; aromas of black cherry, currant, blackberry, violets & dried spices

Bright red fruits—strawberry, red plum, cranberry, pomegranate with earthy & floral notes

Medium to full-bodied with ripe dark fruits, black cherry & blackberry

Vibrant and saline with citrus and tropical notes; textured, nutty mid-palate

Lush orchard and tropical fruits—peach, apple & pear

Elegant and textured, with aromas of white peach, apricot, lemon balm & grapefruit

Deep crimson; nose of violet, raspberry, boysenberry & cedar with minerality

Bone-dry and mineral-driven with crisp acidity, aromas of lemon peel, lime zest & green apple

Traditional Nebbiolo with aromas of tart cherry, strawberry, rose petal, tar, leather & anise

Medium-bodied, off-dry with aromas of roses, lychee, ripe peaches & apricot