Butter Poached East Coast Oysters
Sweet Onion and Salsify Custard, Caviar, Fingerling Chips, Micro Herbs
Quintessa “Illumination” Sauvignon Blanc, Napa & Sonoma, CA, 2014
Or
Black Truffle-Ricotta Agnolotti
Parmigiano-Truffle Tuile, Chives, Toasted Pine Nuts, Mushroom Veloute
Pence “Passetoutgrains” Gamay Noir, Santa Barbara, CA, 2015
___________
Seared Hudson Valley Foie Gras “French Toast”
($15 additional supplement)
Strawberries, Bourbon-Maple Reduction, Toasted Almonds, Brioche
Duckhorn Late Harvest Sauvignon Blanc, Sonoma, California, 2012
___________
Haricots Verts Salad
Avocado Mousse, Tomato “Salsa”, Charred Peppers, Cotija Cheese, Arugula, Cactus Vinaigrette
Domaine Ott, Rosé of Provence, France, 2015
Or
Artichoke-Potato Bisque
House-smoked Salmon, Almonds, Basil Oil, “Everything Salt”
Anselmi “Capitel Croce” Garganega, Italy, 2013
___________
Butter Poached Maine Lobster
Gnocchi “Parisienne”, Hazel Dell Mushrooms, “Sweet Pea” Carrot-Ginger Sauce
Flowers, Chardonnay, Sonoma, California, 2014
Or
Prosciutto Wrapped Pheasant Breast
Crisp Polenta Cake, Glazed Cipollini Onion, Broccolini, Pear Mostarda-Foie Gras Sauce
Renato Ratti “Marcenasco” Barolo, Italy, 2012
Or
Prime Aspen Ridge Natural Angus Filet Mignon
Brie Whipped Potatoes, Leeks, Spinach Roasted Red Peppers, Sauce Béarnaise
Emmolo, Merlot, Napa, California, 2014
____________
Trio of Chocolate
Chocolate Mousse, Flourless Torte and Truffle
Hazelnut, Crème Chantilly, Strawberries, Chocolate Ganache
Taylor Fladgate LBV, Ruby Port, 2009
Or
Chai-Cardamom Crème Caramel
Poached Cherries, Coconut Tuile
Barros “Colheita 1985” Tawny Port
Or
MouCo Cheese’s ColoRouge
Soft Ripened Cheese, Local Honey, Mission Fig, Crostini
Francis Coppola, Claret, Geyserville, CA, 2015