Executive Chef Tom Malone

Sunday Tasting Menu

May 1st, 2016



Amuse Bouche

Smoked Venison Wonton

Venison Sausage, Scallion, Sundried Cranberry, Blueberry Gastrique

Sileni, Platuea Reserve, Pinot Noir, Hawks Bay, New Zealand, 2014


First Course

Lobster Salad

Lobster, Butter Bib Lettuce, Avocado, Yellow Pepper Coulis, Parmesan Basket

L’Ecole No.41, Chenin Blanc, “Old Vines” Columbia Valley, Washington, 2014


Second Course


Char Grilled Tomatoes, Cucumbers, Spring Onions, Bell Peppers, Chilled Spicy Tomato Broth

Lost Angel, Moscato, California, 2012


Third Course

Prime Rib of Pork

Bone-in Marinated Pork Chop, Fresh Sage Crème, Apple and Shallot Mashed Potatoes, Honey Glazed Baby Carrots

Mark West, Pinot Noir, Russian River Valley, California, 2011


Fourth Course

Fresh Strawberry Tartlet

Strawberries, White Chocolate Pastry Cream, Toasted Hazelnut Brittle


$45 per Person

*Add $12 for Wine Pairing*


Hours 5:00pm – 9:00pm

Please Call to Make Reservations