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

Gazpacho

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

218-336-2705