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Chef’s Tasting Menu

For April 27 – 29, 2017

(PLEASE  NOTE: Changes Weekly, No Tasting Menu on

Mother’s Day Weekend)

38 PER PERSON FOR THREE COURSES

3 OZ WINE AS PRICED

 


STARTERS (Choose Two)

BURRATA Jam, Mache, EVOO, Grilled Bread (11)

Scott Riesling, New Zealand, 6

P.E.I. MUSSELS Fennel, Blood Oranges, White Wine, Lemon (10)

Anne Amie Muller Thurgau, Oregon, 6

STUFFED OYSTERS Rock Shrimp Caponata (10)

Pratsch Grüner Veltliner, Austria, 6

CHICKEN CAVATELLI SOUP Fennel, Carrot, Goat Cheese, Cilantro Mascarpone (9)

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ENTREES (Choose One)

PAN ROASTED MONKFISH Lobster Potato Hash, English Peas, Sundried Tomato Beurre Blanc (26)

Edna Valley Sauvignon Blanc, California, 6

12 OZ GRILLED VEAL PORTERHOUSE (+6) Roasted Baby Carrots, Confit Fingerlings, Sage Demi (34)

 County Line Syrah, Sonoma, 8

BRAISED BEEF SHORT RIB Spinach Gnudi, Broccolini, Horseradish, Braising Jus (26)

Marietta Old Vines Red, California, 6

 


*Menu subject to change & availability Chef’s Tasting 042717.1