*Wild Fijian Albacore sashimi
pea tendril salad, toasted hazelnuts, garlic chips, green
onions and melon cilantro vinaigrette

Roederer Estate Brut NV
Perrier Jouet Brut NV

*Artichoke agnolotti

Morel mushroom and fava bean fricassee

DiBruno Pinot Grigio 2006
Ramey Chardonnay 2005

SautÉed Maine diver scallop

watercress velouté, cauliflower crème fraiche, lemon confit, crispy maitake mushrooms, and toasted pine nuts

Adelsheim Pinot Gris 2006
Joseph Phelps Sauvignon Blanc 2005

Seared line caught salmon

ginger mussel cream, crispy rice, Meyer lemon, asparagus spears and salad

Cobblestone Chardonnay 2005
Sonoma Cuvée Pinot Noir 2006

Seared La Belle Farms foie gras
caramelized apricots, brioche toast, meyer lemon duck jus and ginger infused apricot purée

Gsellmann Beerenauslese 2001
Dolce, Late Harvest 2006

Wood grilled squab
white corn purée, squab jus, roasted and crispy spring onion

Bogle Pinot Noir 2006
Sea Smoke, Southing Pinot Noir 2006

*Roasted New Zealand elk tenderloin
parsnip mousselin, braised bacon and brandied cherry ragôut

Chapellet Mountain Cuvée 2005
Silver Oak Cabernet 2003

*Warm farmers market peach beignets
caramelized whipped cream and toasted hazelnuts

*4 / 8 course tasting menu $85 / $135
With wine pairing $115 / $165
With premium wine pairing $145 / $200

Chef de Cuisine

Adam Horton