Spring Tasting Menu

Spring TASTING

5 COURSES

 

Local Sea Scallop Crudo
Ginger, Apple, Green Chili, Basil

  1. Benito Ferrara Greco di Tufo,
    Campania, Italy, 2014
  2. Gresser Pinot Blanc, ‘Kritt’,
    Alsace, France, 2014

 

Steamed Ōra King Salmon
English Peas, Morel Mushrooms, Green Garlic,
Sorrel, Pinot Noir Sauce

  1. Salem Pinot Noir Rosé, Eola-Amity Hills Oregon, 2014
  2. Salem Wine Co. Pinot Noir, Eola-Amity Hills,
    Oregon, 2014

 

Spinach Crusted Colorado Lamb Loin
Crushed New Potato, Spring Onion, Amaranth,
Black Olive Vinaigrette

  1. Olga Raffault Chinon ‘Les Peuilles’,
    Cabernet Franc, Loire, France, 2013
  2. Brea Cabernet Sauvignon ‘Margarita’, Paso Robles, California, 2013

 

Mitica Mitibleu
Sheep’s Milk Blue Cheese from La Mancha
Walnut Date Bread, Shaved Pear, Sherry Caramel

  1. Lustua ‘Los Arcos’ Amontillado (Dry) Sherry, Spain
  2. Lopez-Heredia ‘Viña Bosconia’ Rioja Reserva, Spain, 2004

 

Milk Chocolate Moelleux
Frozen Tarragon Crème Fraiche,
Honey Apricot Puree, Buckwheat

  1. Banyuls, Domaine La Tour Vieille Tour’ Reserva
    France, N.V.
  2. Castaño Monastrell Dulce, Jumilla, 2010

 

Dinner $64

With Wine 1. $45 supplement

With Wine 2. $57 supplement

 

Vegetarian & Dietary Alterations are Available

See Home page for Date Night Special pricing