SUMMER 2010 TASTING MENU

ROASTED YELLOW TOMATO GAZPACHO
avocado ice cream, smoked tomato jam, cilantro, chive oil 
  Château Rouët Rose, Côtes de Provence Reserve 2009
Veuve Clicquot Rosé Champagne Brut NV, Reims
  OR
GARDEN HEIRLOOM TOMATOES
rosemary focaccia, fresh mozzarella, balsamic reduction, five basils
Château Rouët Rose, Côtes de Provence Reserve, France 2009
 Hirsch Grüner Veltliner #1, “Estate Bottled”  Niederösterreich Austria 2008

SEARED AHI TUNA
grilled watermelon, nasturtiums, sesame, black truffle & miso vinaigrette
   Naveran Reserve Cava Brut, Blanc de Blanc, Cataluna, Spain

Paul Laurent Champagne Brut NV, Epernay
OR
GARDEN BEAN SALAD
candy-striped beets, frisée, garden radish, dill & buttermilk vinaigrette
Boutari Winery Moschofilero, Peloponnese, Greece 2009
  White Haven Sauvignon Blanc, Marlborough New Zealand 2009

DAY-BOAT SEA SCALLOPS
ratatouille, black olive crouton, lemon confit, garden basil, sauce mariniere
              Castel San Pietro Pinot Grigio, Alto Adige, Italy 2009
  Domaine Trimbach Pinot Gris “Reserve,” Alsace, France 2005
OR
WILD ALASKAN HALIBUT
porcini mushroom marmalade, summer truffle, Bollinger potatoes, Jersey corn soubise
 Château Routas “Estate Bottled,” Viognier, Provence 2008
   Conundrum White Blend, Santa Lucia Highlands, CA 2008
 

TWENTY-EIGHT DAY DRY-AGED SIRLOIN
panzanella salad, goat cheese-stuffed tomato, salsa verde
 Twenty Rows Cabernet, Napa Valley 2007

Faust Cabernet, Napa Valley 2006
OR
LONG ISLAND DUCK BREAST
donut peaches, chanterelle mushrooms, hazelnut spätzle, rainbow chard, chamomile jus
Catena Family Vineyards Malbec, Mendoza, Argentina 2008
Pellegrini Vineyards Cabernet Franc, North Fork, Long Island 2005 

A SELECTION OF ARTISANAL CHEESE
Idiazabal  – Sheep’s Milk, Spain

Pont L'Eveque - Cow’s Milk, France
Roaring Forties - Cow’s Milk, Australia
Graham's 10 Year Tawny Port

DESSERT TASTING
Lemon Brûlée, Strawberry Shortcake, Root Beer Float

Chilled Caravella Lemoncello Originale d'Italia
       

Per Person:  Without Wine - $85.      First Tier of Wine - $135.     

Second Tier of Wine - $185.

EXECUTIVE CHEF: COREY W. HEYER
CHEF DE CUISINE: CRAIG POLIGNANO
WINE DIRECTOR: MS. TERRI A. BALDWIN