Easter Sunday Dinner 2020

Amuse Bouche

 

__________________

 

 

Creamy Artichoke Bisque

Lobster, Marinated Sweet Peppers, Parsley, Lemon, Crisp Leeks

Domaine de la Solitude, White Blend, Côtes du Rhône, 2018

 

or

 

Spring Asparagus and Beet Salad

Arugula, Parmesan Crisp, Prosciutto, Pine Nuts, White Balsamic Vinaigrette

Glatzer, Grüner Veltliner, Carnutum, Austria, 2017

 

or

 

Ricotta Cheese Gnudi

Steamed Dumplings, Spring Peas, Hazell Dell Mushrooms, Truffle Butter

Domaine Lucien Boillot & Fils, “Pinot Beurot”, Les Grandes Poisots, Burgundy, 2017

 

__________________

 

 

Cauliflower “Steak”

“Panisse”, Oven Dried Tomatoes, Olive Tapenade, Charred Broccolini
Arugula, Extra Virgin Olive Oil, Romesco

Tenuta Garetto, Grignolino d’ Asti, Piemonte, 2017

 

or

 

Steamed Alaskan Halibut

Carolina Gold Rice, Wilted Spinach, Blistered Tomatoes
Fried Leeks, Lemon-Chive Butter

Sixto, Uncovered Chardonnay, Washington, 2013

 

or

 

Roasted Saddle of Colorado Lamb

Toasted Israeli Couscous, Spring Vegetables
Oven-dried Tomatoes, Mint Lamb Jus

E. Guigal, Syrah Blend, Côtes du Rhône, 2016

 

or

 

1855 Black Angus Beef Prime Rib Roast

Creamy Potato Puree, Asparagus, Roasted Shallots Hazel Dell Mushrooms, Horseradish Au Jus

Fortress, Cabernet Sauvignon, Sonoma County, 2016

 

__________________

 

Espresso Crème Caramel

Apricot Compote, Spiced Almonds, Coconut Tuile

La Cappuccina, Arzimo, Recioto di Soave, Veneto, 2015

 

 

or

 

 

Chocolate Trio

Mousse, Torte and Truffle with Blackberries, Rum Caramel, Hazelnuts, Chantilly

Taylor Fladgate, 20 Year Tawny, Porto

 

or

 

 

MouCo Cheese Camembert

Strawberry Jam, Crostini, Arugula, Rhubarb Gastrique

Rizzi, Barbera, Barbera D’Alba, 2015

 

__________________

 

 

3 Course Fixed Price, $60

Wine Pairings, Additional $35

A la carte menu also available