SPRING TASTING MENU

$75 • With Wine Pairing $120

Cream of Sweet Red Pepper and Fennel Soup

Garlic Custard, Shisito Peppers, Spring Onions

Alois Lageder Pinot Grigio, Vignetti Delle Dolomiti, Italy 2011

Saffron Egg Pappardelle

Duck Confit, Smoked Onion Butter, Shiitake Crisps

Luli Chardonnay, Santa Lucia Highlands  2011 

“Riso Nero” Crusted Skuna Bay Salmon  

Heirloom Carrots, Charred Cauliflower, Trout Roe Butter

Carmel Road Pinot Noir, Monterey 2010

Roasted Saddle of Pennsylvania Lamb

Beef Short Rib “Cassoulet”, Oregano Yogurt, Wilted Field Greens

Tineta Tempranillo, Ribera Del Duero, Spain  2011

Chocolate Hazelnut Dacquoise

Gianduja Ice Cream, Milk Chocolate Rice Krispies, Espresso Soil

Jorge Ordonez Moscatel, Málaga, Spain  2010

VEGETARIAN TASTING MENU

$65 • With Wine Pairing $110

Tempura of Le Bocage Shiitake Caps

Sesame Brittle, Watercress Salsa Verde, Upland Cress

Meyer-Fonné Riesling Réserve, Alsace, France 2009     

Grilled Asparagus with Wild Mushroom Sauté 

Shaved Parmesan, Marcona Almonds, Sherry-Maple Gastrique

Kim Crawford Unoaked Chardonnay, New Zealand 2011     

Raviolini of Roasted Heirloom Beets  

Meyer Lemon Butter, Garden Chives, Aged Parmesan

Masciarelli Montepulciano d’Abruzzo, Italy 2009  

Toasted Golden Quinoa

Spring Vegetable Medley, Smoked Onion, Pistachio

Clos de los Siete Malbec Blend, Mendoza, Argentina 2008  

Pistachio Cream Cheese Torte  

Sour Cherry Sorbet, Cocoa Coulis, Candied Pistachios

Elio Perrone Moscato D’Asti, Italy 2011