<Breakfast
<Brunch
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<Dinner
<Dessert
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Hour Menu
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Wine Dinner
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W I N E D I N N E R
3 + 3 = $35
Served Saturdays
From 6:00 PM to 10:00 PM
First Course
Seared Scallop
With Summer Squash & Cous Cous Salad
Domaine Bellevue 2004 Sauvignon Blanc
Steamed Mussels
Sautéed with Fennel and Pernod
Oxford Landing Viognier
Arugula with Shaved Fennel
Baby Beets, Haricots Vert and Goat Cheese, Tossed in Tomato
Sherry Vinaigrette
Pirineos 2004 Mesache Blanco
Second Course
Seared Ahi Tuna
Sautéed Pea Shoots and Sherry Vinegar
Monjardin 2004 Chardonnay
Sliced Grilled Sirloin
Buttermilk Whipped Potatoes Mixed Roasted Mushrooms and Veal
Reduction
Alamos 2004 Cabernet Sauvignon
Oven Roasted Breast of Chicken
Served With Lemon Risotto Fennel Slaw and Cherry Tomatoes
Wagtail Pinot Noir
Third Course
Balsamic Strawberry Shortcake
Mascarpone Whipped Cream
Muscat de Beaulieu, Muscat, California, N/V
Lemon Pie
Short Dough Crust and Raspberry Coulis
Muscat de Beaulieu, Muscat, California, N/V
Chocolate Mousse
In a Classic Tuile Crisp
Warre’s Optima 2004 Porto
All
our Meals are Prepared Trans Fat Free.
Menus are subject to change without notice.
Changes may occur due to seasonal availability of product or at the
discretion of the Chef.
<<<<<
Cigar
and Pipe Smoking is Strictly Prohibited.
A Gratuity of 18% Will Be Added to Parties of 6 or More. |
