December 7nd 2014


Amuse Bouche

Goat Cheese & Roasted Beet Slider

Thin Sliced Red Beets, Herbed Goat Cheese, Crème Fraiche and a Balsamic Reduction


First Course

Arugula and Asparagus Salad

Char Grilled Asparagus, Arugula, Smoked Gouda and Toasted Hazelnuts

Served with a Honey Tarragon Vinaigrette

Kenefick Ranch “Pickett Road White” Calistoga, California, 2011


Second Course

Creamy Potato and Sausage Soup

Fingerling Potatoes, Lamb and Pheasant Sausage in a Creamy Broth.

Chateau St.Jean “Robert Young” Chardonnay, Alexander Valley, California 2009


Third Course

Braised Beef Short Ribs

Thousand Hills of Cannon Falls Minnesota Beef Short Ribs, Slowly Braised in Merlot, with Red and Green pepper mashed Potatoes and Buttered Haricot Verts

Peachy Cannon, “Cirque Du Vin”, Paso Robles California 2008


Fourth Course

Eggnog Flan

Served with Macerated Blueberries and Tuile Cookie



*Wine Pairing Add $12*


Hours 5:00pm – 9:00pm

Please Call to Make Reservations