Executive Chef Tom Malone
Sunday Tasting Menu
July 5th, 2015

Amuse Bouche
Firecracker Shrimp
Grilled Jumbo Shrimp, Wonton Wrap, Sweet Korean Chili Sauce
Opolo, Viognier, Central Coast, California, 2011

First Course
Fingerling Potato Salad
Hickory Smoked Fingerling Potatoes, Hard Boiled Quail Eggs, Yellow Peppers, Red Onion, Fresh Tarragon Dressing
Sileni, Sauvignon Blanc, Marlborough, New Zealand, 2014

Second Course
Chilled Watermelon Gazpacho
Seedless Watermelon, Grilled English Cucumber, Red and Yellow Peppers, Mint, Ginger, Jalapeno
Milbrandt Vineyards, Riesling, “Traditions” Colombia Valley, Washington, 2012

Third Course
Bourbon B.B.Q
South Dakotan Bison Top Sirloin Steak, House-made Bourbon B.B.Q. Sauce, Corn on the Cob,
Oven Roasted Baked Beans with Molasses and Bacon
Kendall-Jackson, Pinot Noir, “Jackson Estate”, Anderson Valley, California, 2013

Fourth Course
Ice Cream Sandwich
Homemade Strawberry Ice Cream, Toffee, Chocolate Chip Cookies, Sea Salted Caramel

$45 per Person
*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm
Please Call to Make Reservations