$35 Prix Fixe

available Sunday-Friday only

($15 supplemental wine pairing)

First Course

 

Verrill Farm Sweet Corn Soup
Roasted Tomatillo Salsa
~
Mas Carlot, Marsanne/Roussanne, Languedoc 2008

Humanely Raised Veal Terrine
Pickled Summer Vegetables & Traditional Accompaniments
~
Triennes, Cinsault, Rose, Provence 2009

Main Course

Skippy's Mustard Crusted Chatham Bluefish
Verrill Farm Zucchini, Spring Onions & Potatoes, Salsa Verde*
~
Errazuriz Winery, Sauvignon Blanc, Chile 2008

Humanely Raised Veal Sausage
Braised Greens, Kalamata Olives & Tzatziki*
~
Independent Prod., Merlot, Columbia Valley, WA 2008

 

DESSERT

Watermelon Sorbet
Melon Salad & Mint
~
Louis Bouillot, “Perle de Vigne,” Brut, Bourgogne NV

Dark Chocolate & Peanut Butter Mousse Parfait
Caramel Sauce, Chantilly Cream & Candied Peanuts
~
Graham's "Six Grapes," Porto Reserve NV