|
|
Summer Tasting Menu
|
Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
Assyrtiko, Domaine Sigalas, Santorini, Greece 2009
|
Horseradish Crusted Salmon Medallion with Dilled Cucumbers
and Mustard Sauce
Pinot Gris, Wind Gap, Windsor Oak Vineyard, Chalk Hill, California 2008
|
Seared Filet of Beef with Yukon Potatoes, Zucchini, Mushrooms, Chard
and Tomato-Eggplant Confit
Brunello di Montalcino, Caprili, Tuscany, Italy 2005
|
A Selection of Farmhouse and Artisanal Cheeses
Amarone della Valpolicella Classico, Tedeschi, Veneto, Italy 2005
|
Baked Chocolate Soufflé with Two Sauces
Banyuls, Michel Chapoutier, Vin Doux Naturel, Languedoc-Roussillon, France 2007
|
Tasting Menu $102 ::
Wine Pairing $67
|
|
