Menus : Banquet, Hors d'oeuvres and Lunch Party

Chefs Grand Tasting Menu $125, Wine pairing $75

Lightly Cooked Japanese Hamachi
Tsar Nicoulai caviar, pickled cucumber
NV Domaine chandon "Etloile" Rose, Napa- Sonoma

Warm Maine Lobster Salad
corn creme brulee, squash blossom
2005 Ken Wright Cellars Pinot Blanc, Willamette Valley, Oregon

Seared Artisan Foie Gras
Olson's cherries, pickled ramps, Bonny Doon verjus
2007 Schloss-Shonborn "Nusbrunnen" Kabinett Riesling, Rheingau

Butter Poached Alaskan Halibut
pancetta, fava beans, Porcini mushroom vinaigrette
2008 Testarossa "Plumed Horse Cuvée", Doctors Vineyard, Santa Lucia Highlands

Montana Bison Charred Rare
vanilla scented yams, Padron peppers, achiote
1997 Heller Estate "Reserve" Cabernet Sauvignon, Carmel Valley

Warm Pecorino Tartufo Fondue
mustard fruits, rosemary flatbread
2002 Kathryn Kennedy, "Maridon Vineyard" Syrah, Saratoga

Local White Peach Souffle
Arbequina olive oil creme fraiche, Castelvetrano olive
2006 Barton & Gustier Sauternes, Bordeaux, France


CHEFS VEGETARIAN DEGUSTATION MENU AVAILABLE NIGHTLY UPON REQUEST