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Chef’s Tasting Menu

For March 23 – 25 2017

(PLEASE  NOTE: Changes Weekly)

38 PER PERSON FOR THREE COURSES

3 OZ WINE AS PRICED

 


STARTERS (Choose Two)

BURRATA Tomato Fennel Jam, Mache, EVOO, Grilled Bread

Poggio Pinot Grigio, Italy, 6

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

Anne Amie Muller Thurgau, Oregon, 6

CRISPY BRUSSEL SPROUT SALAD Frisée, Red Onion, Feta Cheese. Warm Bacon Vinaigrette (10)

Pratsch Grüner Veltliner, Austria,6

ROASTED TOMATO SOUP Lamb Meatballs, Aged Gouda (9)

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ENTREES (Choose One)

ROASTED STEEL HEAD TROUT Braised Artichokes, Couscous Salad, Romesco (26)

Argyle Pinot Noir, Oregon, 8

GRILLED PETITE FILET Roasted Garlic Potato Pave, Zucchini, Red Wine Demi Glace (32) +4

Zenaida Wanderlust, Paso Robles, 8

OLIVE PAPPARDELLE Duck Confit, Red Peppers, Baby Spinach, Sage Mascarpone, Duck Jus (22)

Annabella Pinot Noir, Sonoma, 8

 


*Menu subject to change & availability Chef’s Tasting 032317.1