veal

SPRING 2013
TASTING  MENU

RED SNAPPER CARPACCIO

Thai basil, green papaya, cantaloupe, basil seed, kimchi bouillon
Zardetto Prosecco Brut NV, Conegliano Italy
Veuve Clicquot Yellow Label Brut NV, Reims France

OR

GRILLED OCTOPUS

white eggplant “tartar”, tomato confit, preserved lemon, rhubarb, avocado gazpacho
Naveran Reserve Cava Brut, Blanc de Blanc, Cataluna, Spain
Paul Laurent Champagne Brut NV, Epernay France

FROGS LEGS

fricassee of English peas, spiced ricotta gnocchi, ramp pistou, pearl onions, chicharron
Carl Graff Kabinett Riesling, Mosel-Saar-Ruwer 2011
Hermann Wiemer Dry Riesling, Finger Lakes NY 2011

OR

PORCINI RAVIOLI 

escargot, fava beans, country ham, crispy kale, pine nuts, sweet garlic broth
Wente “Riva Ranch” Chardonnay, Arroyo Seco, Monterey CA 2010
Ramey Cellars Chardonnay, Russian River Valley CA 2009

NEW ZEALAND KING SALMON

morel mushrooms, fiddle head ferns, cippolini onions,
roasted sunchokes, fava beans, Madeira hollandaise
Johnson Family Pinot Noir, Carneros, Napa Valley 2010
Domaine Drouhin Vineyards Pinot Noir, Willamette Valley OR 2010

OR

BLACK BASS 

artichokes, fingerling potatoes, oyster escabeche,
pickled ramps, white grapes, oyster & herb vinaigrette
Wente Reliz Creek Pinot Noir, Arroyo Seco Monterey 2009
Hamilton Russell Pinot Noir, Walker Bay, South Africa 2008

VEAL MEDALLION

oxtail marmalade, Arborio risotto, spring peas,
pea tendrils, pickled pearl onions, natural jus
Pellegrini Vineyards Cabernet Franc, North Fork Long Island 2006
  Tir Na N’og, Old Vines Grenache, Mclaren Vale Australia 2008

OR

PISTACHIO & BACON STUFFED RABBIT

goat’s milk polenta, baby carrots, fennel, green olives, crispy confit, marjoram jus
Foppiano Vineyards Petite Sirah, Russian River Valley 2009
   Cakebread Cellars Zinfandel, Snow Lake Vineyard, Red Hills, Lake County 2010 

 

A SELECTION OF ARTISANAL CHEESE

P'tit Basque-Sheep's Milk, France

Coupole-Goat's Milk, Greensboro, Vermont

Bayley Hazen Blue - Cow’s Milk, Greensboro, Vermont
Grahams 10 Year Tawny Port
Grahams 40 Year Tawny Port

WARM STRAWBERRY RHUBARB PIE

Honey Ice Cream, Strawberry Sauce , Whipped Cream
Pama Pomegranate Liqueur- made with all natural Pomegranate juice, sweet, tart

PER PERSON: WITHOUT WINE - $95.
FIRST TIER OF WINE - $145.
SECOND TIER OF WINE - $195.
 
EXECUTIVE CHEF: COREY W. HEYER
WINE DIRECTOR: MS. TERRI A. BALDWIN
 
 

dining