Champagne Lanson Dinner

Tuesday, April 23 | 6:30 PM | $195 per person, plus tax & service charge.  

Founded in 1760, Lanson is the fourth oldest Champagne House. Their blends benefit from a wide range of crus, a rare collection of reserve wines & are developed with prolonged aging. Thibault Marronnier, North American Sales Manager for Champagne Lanson will present five historic wines along side Chef Siegel's thoughtfully crafted five-course dinner.

Menu

 Coquile St Jaques avec Petit Pois 

Seared sea scallop with spring peas, prosciutto & gruyere beurre fondue 

NV Brut, Lanson Pere et Fils 

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Dorade au Four 

Baked sea bream with clams, white wine, tomato & artichokes 

NV Extra Brut, Lanson “Green Label Bio-Organic” 

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Caille Roti 

Roasted quail with savoy cabbage & Maharajah curry sauce 

2012 Brut, “Le Vintage” 

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Veau 

Veal with asparagus, morels, pine nuts & white wine veal jus 

2007 Extra Brut, “Les Clos” 

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Gateau a l’Huile d’Olive 

Olive oil cake with rhubarb, orange & shortbread crumble 

NV Brut, “Le Rosé" 

Saturday with Siegel: Paella

Saturday, April 20 | 6:30 PM | $540 per reservation of 4 people

This casual dinner is designed to enjoy with friends & family. Adam will prepare & serve the Spanish classic, Paella Mar e Montana - translating to "Sea & Mountains." This five-course dinner will be served family style & will include three beverage pairings.

Your purchase of 1 ticket, is equal to the required minimum of 4 guests. Ticket price is for a table of four guests due to the nature of Paella. Our full wine list & bar offerings will also be available a la carte.

*A note to our guests: Unfortunately, no menu substitutions can be honored for this event, however allergies & dietary restrictions are accommodated to the best of our ability.

Menu

Pintxos

Croquetas – creamy fritters with chicken & herbs

Datiles Rellenos - ham wrapped dates with almonds & chorizo

Pan com Tomate – grilled bread with crushed tomato & Manchego cheese

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Esparragos con Jamon

green & white asparagus with Serrano ham, grilled lettuce & sherry vinegar

Pulpo e Calamares

salad of grilled squid & braised octopus with romesco sauce, potato, chickpeas & herbs

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Paella Mar e Montana

classic bomba rice, soffrito & saffron cooked with clams, mussels, pork & chicken.
Served with grilled lemon, grilled oranges & aioli

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Tarta de Queso

traditional Spanish-Basque cheesecake with fruit preserves & chocolate sauce

Domaine de la Romanee-Conti

Thursday, April 18 | 6:30 PM

This extraordinary event has limited seating.  

For more information, please email cindi@lupiandiris.com.  

An Evening with Adam

6:30 PM | $155 per person + service & tax | includes beverage pairings

Join Chef Adam Siegel & his talented culinary team in Lupi & Iris’ signature private dining room, Marseille, for a seven-course prix-fixe tasting menu built from the pureness of seasonal ingredients that has long been Adam’s trademark.

Manila Clams

potato-leek velouté, green garlic & prosciutto
2021 Cortese, Gavi Italy, Tassarolo "Orsola"

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Albacore Tuna

sautéed artichokes & caramelized anchovy-garlic sauce
2022 Vermentino, Tuscany Italy, La Spinetta

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Orrechiette

cauliflower, pecorino, lemon & toasted breadcrumbs
2021 Assyrtiko, Santorini Greece, Sigalas

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Risotto

Barolo wine, beef brodo, duck confit, marjoram & Parmigiano
2018 Nebbiolo, Barolo Italy, Oddero

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Venison

braised red cabbage, apple & red wine-cocoa sauce
2018 Sagrantino, Montefalco Italy, Arnaldo Caprai "Collepiano"

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Robiola

kumquat preserves, cinnamon, & brioche 
2015 Brut, Prosecco Valdobbiadene Italy, Nino Franco "Grave di Stecca"

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Chocolate

chocolate, strawberry & pistachio semifreddo, chocolate-pistachio dip, candied strawberries & chocolate streusel
NV Moscato, Piedmont Italy, Pasquale Pelissero "Late Harvest"

*A note to our guests: Unfortunately, no menu substitutions can be honored for this event, however allergies and dietary restrictions are accommodated to the best of our ability. 

La Spinetta Wine Dinner

Thursday, February 22

Making wines with passion: this is the philosophy of the Rivetti family. Great wines require solid ideals, hard work and most importantly dedication. Three generations of wine makers focused on the most important Piedmontese wines as Moscato d'Asti, Barbera, Barbaresco, Barolo.

La Spinetta has been making Piedmontese wines with passion for three generations. Join us for Chef Siegel’s six course dinner paired with six wines. David DuBou, Director of Sales and Education for Indigenous Imports, will be in attendance to present these memorable wines.

Zucca e Ricotta
Whipped Ricotta with Roasted Winter Squash, Arugula Salad with Almonds, Mint & Black Pepper
2022 Timorasso, Piedmont
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Caciucco
A Seafood Stew of Red Mullet, Mussels, Clams, Octopus, Shrimp and Tomato
A2006 Sangiovese, Tuscany "Sassontino"
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Polenta e Fonduta
Rush Creek and Pleasant Ridge Reserve Cheeses with Whipped Polenta & Black Truffle
2019 Sangiovese, Chianti Riserva "Casanova"
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Agnolotti del Plin
Meat, Cheese and Vegetable filled Ravioli with Sage, Parmigiano & Brodo
2007 Nebbiolo, Barbaresco "Valeirano"
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Brasato al Barolo
Beef Braised in Red Wine with Root Vegetables
2017 Nebbiolo, Barolo "Campé"
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Budino alla Nocciola
Hazelnut Pudding with Brown Butter Caramel, “Baci di Dama” Cookies, Chantilly Cream & Praline
2023 Moscato, Piedmont "Biancospino"

Schramsberg Wine Dinner

Wednesday, February 21 | 6:30 PM | $225 plus gratuity & tax

For over 50 years, Schramsberg Vineyards has been committed to crafting extraordinary sparkling wines. The Davies family & the Schramsberg team have focused on creating wines that reflect the passion & experience of the people behind each bottle.

Chef Adam Siegel along with Laurent Sarazin, Schramsberg Vineyard's Sales Director, will present a thoughtfully created six course menu with six wine pairings.  

Menu 

Sea Scallop

cauliflower veloute, Brussels sprout leaves, lobster reduction

S2020 Schramsberg Blanc de Blancs

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Sea Bream

artichokes, clams, & citrus

2020 Schramsberg Blanc de Noirs

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Ravioli

Rush Creek and Pleasant Ridge cheese filled pasta with maharajah curry & braised greens

2013 J. Schram Blanc de Noirs

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Veal Tenderloin

root vegetables, rosemary, apple, mushrooms

2014 J. Schram Rosé

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Duck Breast

caramelized fennel, carrot mousseline & red wine gastrique

2021 Davies "Nobles Vineyard" Pinot Noir

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Meyer Lemon Tart

crisp pastry, Meyer lemon curd, white chocolate citrus cream, honey meringue, lemon gel, candied citrus peel

2019 Schramsberg Cremant Demi-Sec

Join us for a casual, four course, family style Sunday Supper in our signature private dining room “Marseille.”

Cena Espanola

This special Sunday Supper menu will be thoughtfully crafted by Angel Otero, our Chef de Cuisine

ENTRANTES
Croquetas de Jamon
Traditional Cured Pork Fritter

Albondigas en Salsa de Tomate
Beef & Pork Meatball, Tomato sauce, Garlic, Fresh Herbs

PRIMER CURSO
Ensalada de Pan
Toasted Country Bread, Vine Ripe Tomatoes, Red Onion, Fresh Herbs, Sherry Vinaigrette

PLATO PRINCIPAL
Chuletas a la Madrilena con Garbanzos y Patatas Dulces
Herb Marinated Pork Chop, Chickpeas, Sweet Potatoes, Spanish Chorizo

POSTRE
Flan
Baked Vanilla & Orange Custard with Caramel

Celebrate love with Lupi & Iris this Valentine’s Day.

Enjoy a three-course, prix-fixe menu, starting at $80 per person, plus tax & gratuity.

Celebrate love with an expertly crafted, prix-fixe, three-course dinner. 

Prix Fixe Menu

First Courses

Cappesante Dorate

Seared sea scallop with cauliflower, romanesco, capers & lemon (+)

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Pulpo a la Plancha

Char-Grilled Spanish octopus with almond & red pepper Romesco sauce,
potato & frisée lettuce salad with a citrus vinaigrette, Piquillo & espelette peppers

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Tarte au Chevre

Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto

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Soupe aux Champignons

Creamy mushroom soup with Madeira wine, crème fraiche & Brussels sprout leaves

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Oeuf Mollet

A fried soft-boiled egg with a salad of frisée, sautéed mushrooms,
& romanesco broccoli in a sherry vinaigrette

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Le Turle de Mendatica

Potato, sheep and cow milk ricotta, and mint filled ravioli with butter, mint & parmigiano

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Cavetalli con Ragu

Small pasta shells tossed in a ragu of pork and tomato
with garlic & chili flake, chopped broccolini, pecorino

 ~

Risotto di Zucca

Carnaroli rice whipped with winter squash, chicken brodo,
sweet herbs, amaretti cookie & Parmigiano

Main Courses

Pollo Arrosto

Herb marinated chicken, wood oven roasted, with braised escarole & beans,
sautéed mushrooms, sage, white wine sauce

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Loup de Mer

Mediterranean Sea Bass baked with braised artichokes, fennel,
basil & tomato, finished with persillade sauce

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Canard Roti

Wood oven roasted duck breast with duck fat potatoes,
swiss chard, black olive & red wine sauce

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Brasato al Barolo

Beef braised in red wine with polenta, mushrooms & lacinato kale

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Panisse

Classic southern French chickpea cake with roasted Brussels sprouts,
mushrooms & cauliflower finished with black olive puree & herb pistou

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Spaghetti all’Astice

Cold water lobster tails with spaghetti pasta tossed with cherry tomatoes,
garlic & chili, & white wine (+)

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Dover Sole

Wood-grilled Dover sole, filleted tableside, served with sauteed mushrooms,
fingerling potatoes & persillade sauce (+)

 ~

Bone-in New York Strip

Wood Fired, char roasted “Manhattan Cut” New York strip with roasted cauliflower,
mushrooms, fingerling potatoes & persillade sauce (+)

Desserts

Olive Oil Cake

Olive oil cake, passionfruit cream, coconut-rum sorbet, chantilly cream,
mango-passion fruit coulis, coconut crumble

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Caramel Pots de Crème

Baked caramel custard with “caramelia” chocolate cremeux,
Chantilly cream & crunchy chocolate royaltine 

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Chocolat Fondant

Warm chocolate cake, pistachio ice cream, crème anglaise, toasted pistachios

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Fraisier

Strawberry mousse, white chocolate glaze, strawberry compote, vanilla sponge,
sable biscuit, white chocolate whip, candied strawberries

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 Sorbet Trio 

An Extraordinary “Evening with Adam”

Monday, January 29 | 6:30 pm

Chef Siegel is hosting a truffle themed Extraordinary Evening with Adam on Monday, January 29. 

This intimate event will be limited to 8 diners,

Kindly email cindi@lupiandiris.com for more information

Join us for a casual Sunday Supper in our signature private dining room “Marseille.”

Four-Course Menu

Supper starts promptly at 5:30pm

$65/person + service & tax

Beverage pairings will be available for an additional cost

Creamy Mushroom Soup

with Brussels sprout leaves, Celery Root & Chives

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Pan Fried Pork Schnitzel

with Arugula, Radicchio & Endive, Lemon, Delicata Squash, & Fried Egg

~

Brie

with apricot marmelade

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Black Forest Cake

Devil’s Food cake with Cherry Jam, Kirsch Cream, Chocolate Ganache & Amarena Cherries

Black Truffle Dinner with Urbani Truffles

Wednesday, January 17 | 6:30 PM

Since 1852 the Urbani family has been dedicated with love & passion to the truffle world. Lupi & Iris has again partnered with Urbani Truffles to create a black truffle focused seven-course dinner paired with six unique wines.  

Amuse-Bouche

Tranche de Coquille

Sea Scallop Coin with Cauliflower, Champagne Cream, Caviar & Black Truffles

Le Menu

Truite de Riviere

Rainbow Trout with Bacon, Savoy Cabbage, Lobster Cream & Black Truffles

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Oeuf Mollet

Soft Boiled Egg, Lightly Fried, with a salad of Mushrooms, Frisee, Brown Butter Vinaigrette & Black Truffles 

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Blanquette de Veau

Tender Veal Braised with Leeks & Carrots, finished with Mushrooms, Crème Fraiche & Black Truffles

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Agneau Roti

Roasted Lamb Loin with Parsnip Mousseline, Roasted Pear & Black Truffle Madeira Sauce

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Le Fromage d’Upland’s

Rush Creek & Pleasant Ridge Reserve with Black Truffles

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Tarte au Chocolat

Dark Chocolate Ganache, Salted Caramel, Chocolate Pate Sucre, Black Truffle-Vanilla Ice Cream

Petit Four

Canale

Bordelaise Egg Cakes

Macaron

Coconut Meringue

Mocktails: A Non-Alcoholic Evening

Sunday, January 14 | 5:30 PM

Whether participating in Dry January, living a sober lifestyle, or just curious about dry cocktails, “Cheers!” to a spirit free dinner!

Join Lupi & Iris for an evening celebrating n/a options. Our team has created a five-course dinner paired with perfect non-alcoholic libations.

Welcome Drink

Apple Cider, Orange Juice, Ginger Gastrique

Menu

Tart A La Tomate

Roasted Tomatoes, mozzarella, Basil, Brise Tart

Pomegranate Ginger Beer, Lime, Honey, Black Currant, Mint

Mediterranean Tuna Tartare

Bluefin Tuna, Clamansi Vinaigrette, Romesco Sauce, Tapenade, Arugula, Country French Bread

Lemon juice, Egg White, Powdered Sugar

Couscous e Poulet Roti

Couscous, Chickpeas, Onions, Golden Raisins, Roasted Chicken

Pineapple Juice, Verjus, Cinnamon Simple syrup, Sparkling Soda

Tagine D’Agneau e Panais Mousseline

Lamb, Prunes, Almonds, Parsnips, Mint

Cold Brew, Passionfruit, Orgeat, Lime Juice

French Drinking Chocolate

Hot chocolate, Vanilla Bean Marshmallow

Palmier Cookie

Lupi & Iris will be open for Dinner Service on New Year’s Eve.
Ring in 2024 with Lupi & Iris

New Years Dinner: reservations starting at 5pm

Join us for Chef Seigel's four course New Year's Eve menu starting at $135 plus tax and service charge.

MENU

First Course

Brodo di Astice
Rich lobster broth seasoned with brandy, tomato, garlic & chili, garnished with lobster & celery root salad

Pulpo a la Parilla
Tender, charred octopus with piquillo peppers, Romesco sauce, marcona almonds, potato, & sherry vinegar 

Coquilles St Jacques
Seared sea scallops with caramelized cauliflower, capers & citrus brown butter (+)

 Polenta e Funghi
Creamy polenta with a rich mushroom ragout, arugula & preserved cherry tomato 

Tarte au Chevre
Baked goat cheese tart with a salad of smoked trout, endive, arugula & herb puree

Tartare de Veau
Chopped, raw veal with saffron aioli, capers, arugula & carrot salad

Second Course

Risotti ai Funghi
Carnaroli rice whipped with a rich mushroom ragu, herbs & parmigiano 

Ensalada de Remolacha y Atun
Roasted beets with fennel, arugula, herb puree, rare tuna & crème fraiche

Oeuf Mollet
Fried, soft boiled egg with a salad of frisee, mushrooms, romanesco and sherry vinaigrette

Ravioli di Zucca
Roasted Kabocha squash, cow & sheep’s milk ricotta filled pasta with amaretti, parmigiano, brown butter & sauteed mushrooms 

Corzetti
Housemade pasta coins with creamy walnut sauce, Parmigiano, & black truffle butter

 Trennette al Pesto con Gamberi
Linguine pasta tossed with basil pesto, potatoes, green beans, gulf shrimp & pecorino cheese

Main Course

Dover Sole
Wood-grilled Dover sole, filleted tableside with sauteed mushrooms,
fingerling potatoes & persillade sauce (+)

Fricassea de Homard
Butter poached Maine lobster with cauliflower,
fingerling potatoes, spinach & herbs in a creamy lobster sauce (+)

 Lubina al Romesco
Baked Mediterranean Sea Bass with a classic Romesco sauce of almonds,
roasted peppers & tomatoes, with olive oil potato, cauliflower, spinach & herbs

Brasato al Barolo
Beef Shortrib slowly braised in red wine and spices with creamy polenta, lacinato kale & carrots

 Agneau Roti
Wood-roasted lamb rack with roasted Brussels sprouts,
fingerling potatoes & red wine lamb sauce with black olive

 Filet Mignon a la Bordelais
Wood roasted beef tenderloin with potato mousseline, sauteed mushrooms & bordelaise sauce (+)

Por Deux

Chateaubriand for Two
Herb Marinated and Wood Roasted, Center Cut Angus Filet Mignon
with Pommes Aligot, Grilled Broccolini & Red Wine Veal Sauce (+)

Dessserts

Caramel Pots de Crème
Baked caramel custard with “Caramelia” chocolate cremeux,
Chantilly cream & crunchy chocolate royaltine 

Chocolate Prailine
Dark chocolate mousse with praline cremeux, flourless chocolate sponge cake,
chocolate glaze and chocolate praline, served with whipped milk chocolate ganache & candied hazelnuts.

Grapefruit Posset
Grapefruit custard with campari gelee, candied citrus, pomegranate, pistachio, tuile

Mont Blanc
Chestnut and vanilla bean cream, chestnut dacquoise, black currant jam, meringue

Seasonal Sorbet

Lupi & Iris will be open for both Brunch on New Year’s Eve.
Ring in 2024 with Lupi & Iris

New Years Eve Brunch: 10am - 2pm

Enjoy our regularly scheduled Sunday Brunch!

Fizz & Food: The perfect pair

Join Lupi & Iris for an effervescent, seven-course dinner crafted by Chef Siegel and his talented culinary team, complimented by pairings of French Champagne, Italian Prosecco & Spanish Cava.

Wednesday, December 27 | $195 per person, plus tax & gratuity.

Menu

Ostra con Salsa Romesco

Chilled Oyster with Romesco, Herb Broth & Olive Oil Potato

NV Brut, Cava Spain, Cune 

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Cappesante Dorate con Zucca

Sea Scallop with Roasted Squash, Lemon & Hazelnut

2021 Brut, Prosecco Italy, Adami "Vigneto Giardino"

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Fusilli con Crema di Limone

Twisted Pasta Quills with Lemon, Ricotta & Caviar

NV Brut, Franciacorta Italy, Ferghettina

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Homard avec sa Sauce

Butter Poached Lobster with Creamy Lobster Sauce, Savoy Cabbage & Tarragon

NV Brut Rosé, Champagne France, Henriot 

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Caille Farci avec Sauce Foie Gras

Quail stuffed with Mushroom & Spinach, with Foie Gras Sauce

2012 Brut, Champagne France, Le Brun Servenay "Grand Cru" Blanc de Blancs

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Mignon de Veau

Roasted Veal Tenderloin with truffle madeira sauce & celery root-potato mousseline

2015 Brut, Champagne France, Vilmart & Cie "Cœur de Cuvée"

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Sabayon au Champagne

Champagne sabayon & almond dacquoise with blood orange & honey semifreddo, blood orange marmalade

On Christmas Eve, Lupi & Iris will be open from 10 AM - 2 PM for brunch only.