WINTER 2010 TASTING MENU

CHARCUTERIE PLATE
duck confit rillettes, pheasant terrine, torchon of foie gras
  Naveran Reserve Cava Brut, Blanc de Blanc, Cataluna Spain
  Veuve Clicquot “Yellow Label” Champagne Brut NV, Reims 
  OR
MAINE LOBSTER CARPACCIO
 hearts of palm, enoki mushrooms, upland cress, grapefruit, coconut and green curry sauce
 Paul Laurent Champagne Brut NV, Epernay
  Veuve Clicquot Rosé Champagne Brut NV, Reims

GRILLED PORTUGUESE OCTOPUS
chick pea salad, espelette, mint, shaved fennel, preserved lemon, celery
  Castel San Pietro Pinot Grigio, Alto Adige, Italy 2008

Paco & Lola Albariño, Salnes Valley Rias Baixas Spain 2007
OR
MUSHROOM BOUILLON
charred scallop, oxtail and foie gras ravioli, scallion, shiitake mushrooms, sesame
  Domaine Trimbach Reserve Pinot Gris, Alsace France 2004
  The Black Family Vineyards, Four Graces Pinot Blanc, Willamette OR 2006

CRISPY ARCTIC CHAR
roasted chestnut, Pommes Salardaise, braised red cabbage,

cipiollini onion marmalade, beet gastrique
               Johnson Family Pinot Noir, Russian River Valley 2008
Bouchaine Vineyards Pinot Noir, Carneros Napa Valley, CA 2006
OR
GRILLED SWORDFISH
crispy polenta, bacalao fritter, black garlic, preserved lemon, olive tapenade, fennel pollen
Château Routas “Estate Bottled”, Viognier, Provence 2007
  Conundrum White Blend, Santa Lucia Highlands CA 2007
 

BRAISED VENISON SHANK
wheat berries, black currants, baby turnips, braised greens, orange & juniper reduction
 Zin 91 “Old Vines” Zinfandel, Dry Creek Valley 2006 

Tamarack “Firehouse Red,” Walla Walla Valley, WA 2007
OR
RACK OF COLORADO LAMB
porcini mushrooms, eggplant three-ways, pine nuts, carrot, argan oil, Ceylon cinnamon
 Catena Family Vineyards Malbec, Mendoza Argentina 2008
OS Winery Syrah, Yakima Valley, WA 2005

A SELECTION OF ARTISANAL CHEESE
Beaufort - Cow’s Milk, France~ Queso de Mano – Goat’s Milk, Colorado
Fourme D’Ambert - Cow’s Milk, France
Grahams 10 Year Tawny Port

DESSERT TASTING
Banana Mille-Feuille, Cappuccino Cheesecake, Roasted Cinnamon Ice Cream 

St. Chapelle “Ice Wine” Riesling, Southwest Idaho 2006
       

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