August 2008 Menu
Cashew and Garlic Crusted Lamb Loin Pinwheel
Stuffed with Green Curry Coconut Mustard Prieure de Montrazargues GSM Rose 2006, France
Zucchini Split with Grilled Baby Gold Bar Squash Stuffed
with Beet, Tomato and Ginger Carrot Sorbets and Topped with Whipped Chevre, Caramelized Fig Balsamic Glaze and Spiced Pecans Oyster Bay Sauvignon Blanc 2007, New Zealand
Olive Oil Poached Citrus Cured Loch Duarte Salmon
with Navel Orange Confit and Sturgeon Caviar Cloudline Pinot Noir 2006, Oregon
Pork and Beans #3
House Made Pancetta Wrapped Bledsoe Pork Tenderloin Topped with Tomato Olive Artichoke Tapenade on Flageolet Gratin and Haricot Verts Mantra Zinfandel 2006, Alexander Valley
Steak and Potatoes
Peppercorn Mélange and Cumin Crusted Buffalo Flank Steak on Russet Potato Tart with Heirloom Tomato Tartar, Portobello Bacon, Crispy Shallot Rings and Shaft Blue Cheese Molly Dooker "Two Left Feet" 2006, Australia
Berry Napoleon
Mixed Coastal Berries Between Layers of Toasted Almond Florentines, Vanilla Scented Whipped Mascarpone and Meyers Lemon Zabaglione on Brandy Apricot Coulis Vino Con Brio Late Harvest Viognier 2006, Lodi
Selection of Artisan Cheeses
Port Poached Bosc Pear, Rosemary Walnuts, Micro Mizuna Salad and Old Soul Baguette Cedarville Petite Sirah 2005, El Dorado
Coffee or Tea
Occasional last minute changes may be made
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