Cuisine:

• French
• Contemporary

Lautrec Description:
Nemacolin's flagship dining room blends lush décor, vivid artwork, choreographed service and impressive accoutrements---a custom-designed Champagne cart, a Christofle cheese cart and a mignardise cart. Chef de cuisine Dave Racicot devises frequently changing, ingredient-driven menus for adventurous palates. Both technique and cuisine are cutting-edge but dishes are the mature expressions of a talented chef. Opt for one of three tasting menus: seven courses, nine courses or the Grand Tasting of 12 to 16 or more courses. Also ask the sommelier to pair wines from the 12,000 bottle cellar with the beautifully presented food. Selections read like free-form haiku: white chocolate caviar; skate matsutake pine nuts rosemary; Wagyu broccoli cheddar mustard; crab passion fruit horseradish soy. Prepare for a lengthy and leisurely evening.


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