Main Menu
Prix fixe 3-course dinner $25.00, wine pairing $15.00 pick one from each category belowAsian Pear Add Stone Crab Salad
Avocado, pistachio, green apple dressing. Wine pairing: 2010 stolpman golden point white blend (5 oz. pour)
Spicy Chicken Confit
Roasted brussels sprouts, soy-mushroom broth, poached egg. Wine pairing: 2010 atteca old vines garnacha (5 oz. Pour)
Organic Fennel Add Broccoli Veloute
Smoked bacon, creme fraiche, melted cheddar add leeks. Wine pairing: 2011 first press chardonnay (5 oz. pour)
Burning Cedar Plank Roasted Salmon
Wild rice, garlic-braised swiss chard. Wine pairing: 2011 banshee pinot noir (5 oz. pour)
Housemade Pappardelle Pasta
Braised beef ragout, pine nuts, parmesan. Wine pairing: 2010 stolpman originals syrah (5 oz. pour)
Konbu Braised Artichoke Barigoule
Gigante beans, roasted king trumpet mushrooms. Wine pairing: 2011 benton-lane pinot gris (5 oz. pour)
Cinnamon Butter Cookies
Vanilla bean ice cream, rum raisin compote, px sherry drizzle. Wine pairing: nv dios baco 34-year-old pedro ximenez sherry (2 oz. pour)
Danish Blue Cheese
Brioche, crushed pumpkin, honey-glazed walnut. Wine pairing: nv chambers muscadelle (2 oz. pour)
Roasted Pineapple Upside-Down Cake
Pina colada sorbet, macadamia nut praline. Wine pairing: pina colada on the rocks (5 oz. pour)
Marinated Burrata
Chickpeas, baby lettuces, roasted pepper tapenade. Wine pairing: 2009 halter ranch white rhone blend (5 oz. pour)
Oyster Add Leek Veloute
Vandouvan compote, fingerling potatoes, venus clams. Wine pairing: 2010 ampelos viognier (5 oz. Pour)
Crispy Chicken Confit
Creamy white beans, ramp biscuit, poached egg. Wine pairing: 2009 borsao tres picos garnacha (5 oz. Pour)
Sweet Add Sour Hot Pot
Miso marinated organic tofu, tempura spring onion. Wine pairing: 2010 tablas creek cotes de tablas rouge (5 oz. Pour)
Thyme Roasted Wild Salmon
Wild rice, marinated mushrooms, charred asparagus. Wine pairing: 2010 cazar sonoma coast pinot noir (5 oz. Pour)
Prime Hanger Steak
Lentils, celeriac, peas, broccolini. Wine pairing: 2007 emblem cabernet sauvignon (5 oz. Pour)
Bucheron (Goat's Milk Cheese)
Caraway brioche, cranberry compote, red onion. Wine pairing: 2010 margerum late harvest viognier (3 oz. Pour)
Vanilla Panna Cotta
Brown butter cake, orange liqueur add marmalade, maple almonds. Wine pairing: torres spanish orange liqueur (1 oz. Pour)
Molasses Cake
Dark chocolate ganache, gingersnap ice cream add crumble. Wine pairing: alesmith speedway stout (4 oz. Pour)
Chef's 5-Course Tasting Menu
Marinated Albacore, Blood Oranges, Crispy Sweet Potato, Cilantro
$35.00
Toasted Cauliflower, Carrots 2-ways: Marinated Add Pureed, Lime
$35.00
English Pea Add Asparagus Risotto, Crispy Ham, Poached Egg
$35.00
Sous-Vide Skirt Steak, Mushroom Porridge, Lentils, Pepato Cheese
$35.00
Turron Mousse, Smoked Sea Salt, Almonds, Sherry Soaked Raisin
$35.00
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