Thursday’s Chef Tasting Menu

Appetizer Course

Jumbo lump crab tossed with pad Thai noodles, avocado,

Roma tomato, jalapeño and lime dressing

(paired with Clifford Bay Sauvignon Blanc  or *Kim Crawford Sauvignon Blanc)

Soup

Curried cauliflower with ginger sea salt and cilantro

(paired with Bauer Haus Riesling Spatlese or *Graacher Himmelreich Riesling Auslese)

Sorbet

Pomegranate lemonade

Salad

Baby picked spinach with Granny Smith apple, candied walnuts,

whole grain mustard and warm bacon vinaigrette

(paired with Hob Nob Pinot Noir or *Angeline Reserve Pinot Noir)

Entrée

Pan-roasted golden tilefish with white truffle risotto, roma tomatoes,

caramelized onions and an herbed beurre blanc

(paired with  Lucky Star Chardonnay or *Ozzie Ba Ru Chardonnay)

Or

Grilled beef tenderloin with fingerling potatoes, roasted wild mushrooms and bordelaise sauce

(paired with  Dreaming Tree Cabernet Sauvignon or *Coppola Claret)

Dessert

White chocolate panna cotta with raspberry gelee, candied almonds and agave nectar

(paired with Zonin Moscato or *D’Alterieri Moscato d’Asti)

$35 a person 6-course tasting menu & base wine flight

*$50 for 6 –course tasting & high end premium wine flight