Monthly Tasting Menu

Amuse Bouche

Blood Orange Granite

Appetizer

Warm Salad of Golden Couscous with Rock Shrimp
Meyer Lemon Vinaigrette
Sparkling, Crémant de Limoux, Domaine Guinot, France (4oz pour)

Entrees

Roasted Filet of Salmon with Wilted Spring Greens, Golden Grapefruit & Pink Peppercorn Beurre Blanc
2004 Kim Crawford, Tietjen-Briant, Chardonnay, Gisborne, New Zealand (4oz pour)
OR
“Bangers & Mash”
Homemade Duck Sausages, Potato Puree with Duck Gravy Scented with Tangerines & Thyme
2006 Bourgogne, Haute Côtes de Beaune, Domaine Arnoux (4oz pour)

Dessert

Hot Vanilla & Cointreau Soufflé
2005 Muscat de Beaumes-de-Venise, Domaine des Bernardins (2oz pour)

 

Wine pairing $25 for flight of 3 tastings

Sunday – Wednesday evening
$45 per person