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