Chef’s Tasting Menu

$65
($30 supplemental wine pairing)

First Course

Tonight's Fish Tartare
Cucumber, Ginger & Avocado, Sweet & Spicy Soy-Sesame Vinaigrette*
~
Louis Bouillot, "Perle de Vigne," Brut, Bourgogne NV

Second Course

Soft Shell Crab
Watermelon Gazpacho, Smoked Paprika Aioli, Toasted Almonds*
~
Errazuriz Winery, Sauvignon Blanc, Chile 2008

Third Course

Raincrow Ranch Dry Aged Grass Fed Beef Rib Steak
Chanterelles and Beef Jus*
~
Rock & Vine, Cabernet Sauvignon, California 2007

Cheese

Twig Farm "Washed Rind"
Golden Raisin Compote, Roasted Grapes & Mustard Oil
~
Sigl, Grüner Veltliner, Wachauer, Austria 2008

Dessert

Local Apricot Crisp
Sour Cream Sorbet & Brown Sugar-Muscat Sauce
~
Château Bel Air, St. Croix du Mont 2007