VIOGNIER SUMMER DINNER MENU

Chilled Oysters - Mignonette, Cocktail Sauce
1998 Regnard - Chablis, France

Early California Sweet Corn Soup - Sherry, Lump Crab, Fresh Herbs
2005 Domaine Mucyn (blanc) - Crozes-Hermitage, France

Local Garden Lettuces - Red Wine Vinaigrette, Blue Cheese, Candied Walnuts
2007 Merry Edwards Sauvignon Blanc - Russian River Valley, CA

Chilled Yellowfin Tuna Tartare - Fennel, Cucumber, Preserved Lemon
2001 Rudi Pichler, “Wösendorfer Kollmütz” Weissburgunder - Smaragd, Austria

Smoked Salmon Pizzetta - Rye Crust, Caviar, Crème Fraîche
NV Sorelle Bronca Prosecco di Valdobbiadene - Extra Dry - Veneto, Italy

Sonoma Foie Gras Brulée - Stone Fruit, Pistachio, Aged Balsamic
2001 Nittnaus Riesling Beerenauslese - Burgenland, Austria

Pan Seared Diver Scallops - Charred Early Corn Relish, Champagne Lemon Butter
2007 Stuhlmuller Chardonnay - Alexander Valley, CA

Homemade Sweet Pea Pappardelle - Porcini Cream, Parmesan
2006 Borgo, “M” Pinot Grigio - Veneto, Italy

Line-Caught Halibut - Asparagus, Forest Mushrooms, Asparagus Jus
2006 Hirsch, “Heiligenstein” Grüner Veltliner - Kamptal, Austria

New Zealand King Salmon - Risotto, English Peas, Leeks, Truffle Cream
2006 Sleeping Dogs Pinot Noir - Central Otago, New Zealand

Maine Lobster - English Peas, Green Asparagus, Beurre Blanc - $5 supplement charge
2007 Gainey Chardonnay - Santa Rita Hills, CA

Sonoma County Duck Breast - Anson Mills Hominy, Smoked Bacon
2006 Château de Chamirey - Mercurey, France

Slow-Cooked Loin of Local Lamb - Sunchokes, Fava Beans, Roasted Peppers, Mint
2001 Bilbainas, “La Vicalanda - Reserva” - Rioja, Spain

Prime Medallion of Beef Tenderloin - Wilted Spinach, Potato Purée, Béarnaise
2003 Giacomo Montresor Amarone della Valpolicella - Veneto, Italy

Chef’s Selection of Artisanal / Farmstead Cheeses
Gould Campbell 10 year old Tawny Port - Oporto, Portugal
 
Homemade Seasonal Ice Creams & Sorbets
Sommelier’s Recommendation
 
Pan Seared Apricots - Mascarpone Cream filled Crêpes - Lemon Thyme Syrup
2006 Calera, “Late Harvest” Viognier - Mt. Harlan, CA
 
Meyer Lemon Parfait - Cassis Granite - Lemon Buttermilk Sherbet
2006 Robert Hall, “Margaret’s Vineyard” - Orange Muscat - Paso Robles, CA

Chocolate Brioche Bread Pudding - Madeira Cherry Compote, Vanilla Bean Ice Cream
1972 Toro Albalá, “Gran Reserva” Pedro Ximenez - Montilla Moriles, Spain

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