Sous Chef Stephanie Madson

Sunday Tasting Menu

May 3rd 2015

  Amuse Bouche

Duck Confit

Served on a Seasoned Crostini, with Black Pepper and Honey Aioli, Caramelized Shallots, and Julienned Green Apples.

First Course

Cauliflower Seafood Soup

 With Bay Scallops and Browned Butter.

BV Century Cellars, Chardonnay, California, 2011

Second Course

Arugula Salad

Arugula Salad with Fennel Dried Blueberries, Tossed in a Blueberry and Apple Balsamic Vinaigrette.

Bollini Pinot Grigio, Trentino Italy, 2011

Third Course

Basted Alaskan Salmon

Cilantro Butter, Spicy Couscous, Grilled Asparagus, Peas and Heirloom Tomatoes.

Beaulieu Vineyards, Pinot Noir, Carneros, California, 2010

Fourth Course

Creamy Vanilla Bean Cheesecake

With Balsamic Macerated Blackberries.



*Wine Pairing Add $12*

5:00pm – 9:00pm

Please Call to Make Reservations