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SAMPLE
DINNER MENU Chef's Market Prix Fixe Shaved Celery and Medjool Date Salad Point Reyes Blue, Candied Pecans and Creamy White Balsamic Vinaigrette Schloss Schönborn 'Erbach Marcobrunn' Riesling, Kabinett, Rheingau, Germany, 2007 Pan Roasted Lamb Loin with Thyme Glazed Nantes Carrots and Creamed Spinach Cannelloni Lamb Jus infused with Coriander Seeds Jus Soli Syrah, Sonoma Valley, California, 2005 Honey Panna Cotta Apricot Sorbet and Toasted Almonds Andrew Rich Gewurztraminer, Columbia Valley, Washington, 2007 49. with Wine Pairing 86. À la Carte Menu Cream of Mushroom Soup Toasted Croutons and Chives 11. Dios Baco Sherry, Amontillado, Jerez-Xérès, Spain 9. Maine Lobster and Roasted Asparagus Salad Shaved Red Radish, Hollandaise Sauce and Fried Capers 16. Forni Brown and Welsh Mixed Field Green Salad Red Wine Vinaigrette 10. Beef Carpaccio with Crushed Himalayan Truffles Watercress, Crispy Potatoes and Truffle Aioli 13. --------------------------------------------------------- “New England Lobster and Clam Bake” Butter Poached Maine Lobster Tail and Steamed Manila Clams Corn Pudding, Marble Potatoes, Sea Beans and Herb Drawn Butter 39. Pan Roasted Alaskan Halibut King Trumpets, Violet Artichokes, Sweet Peas and Nantes Carrots Saffron Sauce 33. Sautéed Maine Sea Scallops Asparagus, Morel Mushrooms, Fava Beans and Beurre Rouge 33. Roasted Liberty Farms Duck Breast with Bing Cherry Sauce Glazed Turnips and Braised Dandelion Greens with Hobbs Smoked Bacon Potato Rösti 37. “Steak and Eggs” Grilled Beef Tenderloin with Soft Centered Egg and Potato Ravioli Sautéed Button Mushrooms, Pearl Onions and Hobbs Smoked Bacon Lardons Red Wine Glaze 38. --------------------------------------------------------- Chef Owner Todd Humphries Chef de Cuisine Christopher Litts Mushroom and Vegetable Tasting “Morchella esculenta” Sautéed Morels Chilled Morel Mushroom Soup Sweet Pea Panna Cotta, Marinated Peas and Pickled Ramps Napa Valley Farms Viognier, Napa Valley, California, 2006 “Boletus rex veris” Roasted King Porcini Violet Artichokes, Nantes Carrots, Saffron Gnocchi and Persillade Mushroom Glaze Statti Gaglioppo, Calabria, I.G.T. Italy, 2007 “Agaricus bisporus” Portobello Mushroom “Steak and Frite” Mushroom Ragout with Green Peppercorns Roasted Aspargus and Red Wine Butter Sauce Ristow Estate Cabernet Sauvignon, Napa Valley, California, 1999 “Lactarius rubidus” Candy Cap Bread Pudding Currants and Golden Raisins Maple Sugar Anglaise Badia a Coltibuono Vin Santo, Chianti Classico, Italy, 2003 59. with Wine Pairing 111. Chef's Tasting Terrine of Foie Gras White Port Geleé, Honey Poached Apricots and Toasted Croutons Schloss Schönborn 'Erbach Marcobrunn' Riesling, Kabinett, Rheingau, Germany, 2007 Seared Maine Sea Scallops Asparagus, Morel Mushrooms and Fava Beans Lobster Sauce Frostwatch Chardonnay, Bennett Valley, California, 2006 “Steak and Eggs” Grilled Beef Tenderloin with Soft Centered Egg and Potato Ravioli Sautéed Button Mushrooms, Pearl Onions and Hobbs Smoked Bacon Lardons Red Wine Glaze Corison Cabernet Sauvignon, Napa Valley, California, 2000 Choice off of our Dessert or Cheese Menu 67. with wine pairing 114. ______________ Kindly Note That an 18% Service Charge Will Be Added To Parties of Six or More __________________
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