CHEF'S TASTING MENU

Seared Maine Scallop

Cauliflower Veloute, Toasted Almonds, Golden Raisins, Capers

Wine Pairing - 2004 Ncolas Joly, "Les Clos Sacrés", Chenin Blanc - Savennières, France

Seared Foie Gras
Onion Marmalade, Black Pepper Gastrique, Toasted Brioche
Wine Pairing - 2001 Höpler, Trockenbeerenauslese - Burgenland, Austria

Crispy Veal Sweetbreads

Porcini Mushrooms, Black Truffle, Sherry Reduction 

Wine Pairing - 2005 Sonnenberg, “Walporzheimer” - Spätburgunder QbA Trocken - Ahr, Germany

Seared Maple Leaf Farms Duck Breast

Mustard Spaetzle, Braised Kale, Sour Cherry Demi Glace

Wine Pairing - 2005 René Lequin-Colin, “La Comme” – 1er cru - Pinot Noir - Santenay, France

Chocolate Crêpe

Dark Chocolate Hazelnut Cream, Hazelnut Caramel Ice Cream

Wine Pairing - Gould Campbell - 10year old Tawny Port - Portugal

5 Course Menu  – 85     
With Wine Pairings  – 140

$3 Charge to split any item

20% Gratuity will be added to parties of 6 or more