September 2008 Menu Cashew and Garlic Crusted Lamb Loin Pinwheel Stuffed with Green Curry Coconut Mustard Prieure de Montrazargues GSM Rose 2006, France Zucchini Split with Grilled Baby Gold Bar Squash Stuffed with Beet, Tomato and Ginger Carrot Sorbets and Topped with Whipped Chevre, Caramelized Fig Balsamic Glaze and Spiced Pecans Oyster Bay Sauvignon Blanc 2007, New Zealand Olive Oil Poached Citrus Cured Loch Duarte Salmon with Navel Orange Confit and Sturgeon Caviar Moniz Family Pinot Noir 2005, Carneros Pork and Beans #3 House Made Pancetta Wrapped Bledsoe Pork Tenderloin Topped with Tomato Olive Artichoke Tapenade on Flageolet Gratin and Haricot Verts Summers Zinfandel 2005, Napa Valley Steak and Potatoes Peppercorn Mélange and Cumin Crusted Buffalo Flank Steak on Russet Potato Tart with Heirloom Tomato Tartar, Portobello Bacon, Crispy Shallot Rings and Shaft Blue Cheese Molly Dooker "Two Left Feet" 2006, Australia * * * Berry Napoleon Mixed Coastal Berries Between Layers of Toasted Almond Florentines, Vanilla Scented Whipped Mascarpone and Meyers Lemon Zabaglione on Brandy Apricot Coulis Vino Con Brio Late Harvest Viognier 2006, Lodi or Selection of Artisan Cheeses Port Poached Pear, Rosemary Walnuts, Micro Mizuna Salad and Old Soul Baguette Cedarville Petite Sirah 2005, El Porado Occasional last minute changes may be made $85 (without wines) $120 with selected wines 18% service charge will be added. $20 per bottle corkage.
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Special Events Click on each event for details.
Cooking Class	August 14, 2008
September Vegetarian Menu	September 1, 2008
2nd Annual Wine Blow Out	September 4, 2008
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