Tasting menu beginning May 15th 2013
one
Golden tomato gazpacho, avocado, cilantro oil
Barth, ‘Allure’ semi-dry Riesling (Rheingau, Germany) ’11
Braised short rib croquette, new world sofrito, queso fresco
Château de Campuget, ‘Cuvèe Prestige’ Viognier (Rhône, France) ’11
two
Grilled breast of duckling, fork mashed purple potato, black berry chutney
Sextant, Zinfandel (Central Coast) ’10
“Sousvide” Scottish salmon, creamy sweet pea orzo, confit of grape tomato
Paraiso, (Santa Lucia Highlands) ’09
three
Lemon lavender pie, blueberry crisp
Elio Perrone, Moscato d’ Asti (Piedmont, Italy) ’12
Dark chocolate torte, Bourbon soaked cherries, cream Chantilly
Smith Woodhouse, ‘Colheita’ Tawny 1994
$45 per person $60 with wine flight
Chef Brian Smith
