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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