for 5:30, 5:45 and 6:00 reservations
Menu A
1.
Roasted broccoli with radicchio, anchovies, chile flake, lemon and garlic
Rioja Blanco, Cune, ‘Monopole’, Spain, 2009
2.
Pan roasted Scottish salmon with celery root puree, brussels sprouts, and a mustard emulsion
Chardonnay, Windsor-Sonoma, Russian River Valley, 2009
3.
Lemon Chess pie with vanilla bean whipped cream, sorghum and seasonal fruit
Menu B
1.
Local Woodland Gardens lettuces with radish, hard boiled egg, crisped country ham and boiled dressing
Sauvignon Blanc, Mount Nelson, Marlborough, NZ, 2009
2.
Roasted duck breast with sugarloaf endive, green tomato chutney, thyme and red orange gastrique jus
Pinot Noir, Au Bon Climat, Santa Barbera Co., CA 2008
3.
Valbreso Feta with lavender honey, pistachios, and toasted baguettes
$25 for food
$15 for wine
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