first
tempura fried stonecrop farm heirloom tomatoes and tomatillos, boursin cheese, pesto, and walnut dust.
main [choice of one]
red wine and herb marinated quail, mushroom and sage stuffing, blackberry demi, mashed potatoes, and vegetable du jour.
*barbera/syrah/zinfandel, rhiannon, california ‘10
himalayan salt block seared jumbo scallops, quick pickled local cucumbers, local cherry tomatoes, crispy capicolla strips, hollandaise, and mashed potatoes.
*sauvignon blanc,crossings, new zealand ‘11
dessert
blackberry brioche bread pudding, homestead creamery banana ice cream, chocolate raspberry sauce.
*sauternes, chateau suhuc les tour, france ‘05
32
[no substitutions, please. a la carte price available upon request.]
*wine recommendation
