First Set

Anthology Caesar Salad

Gruet, Blanc De Noir, Sparkling, New Mexico, NV

Orange Infused Roasted Gold & Red Beet Salad, Banyul Vinaigrette, Humbolt Fog Fondue

Favia Kite", Rose , California, 2006

Farmers Market Salad, Garlic Vinaigrette with Ricotta Solata

Gruet, Rose, Sparkling, New Mexico, NV

Duet of Montrachet Goat Cheese Soufflés, Arugula, Port Poached Pears, Spiced Walnuts

Patassay Vineyard, Pinot Noir, Russian River Valley, 2006

Chef's Daily House Made Soup

Grossot, Chablis, 2006

Crispy Short Rib Pockets, Parsnips Puree with a Red Wine Reduction

Neal Family, Zinfandel, Napa Valley, 2006

Crispy Duck Confit, Heirloom Salad, Asian Pears, Walnut Vinaigrette

Panther Creek, Winemaker's Cuvee, Pinot Noir, Willamette Valley, 2005

Dungeness Crab Salad, Grapefruit, Avocado, Meyer Lemon Vinaigrette

Eric Louis, Sancerre, Loire Valley, 2006

 

Executive Chef: Marc Boussarie

Wine Director: Matt Ahern

Consulting Chef: Bradley Ogden