$25 Chef's Tasting Menu
Tuesday, March 9 - Thursday, March 11, 2010
Choose three delicious courses designed by chef Karl Granberg to showcase
the flavors and ingredients of the season. Enjoy suggested wine pairings for an additional $10.
First Course
Blue Point Oysters, Champagne Mignonette
or
Duck Confit Salad, Mixed Baby Greens, Roasted Beets, Radishes, Mustard Vinaigrette
(Dashwood Sauvignon Blanc, 2009, New Zealand)
Main Course Pan-Seared Scallops, Wild Mushroom-Asparagus-Goat Cheese Risotto,
Citrus-Sage Beurre Blanc
(14 Hands Chardonnay, 2007, Washington State)
or
Grilled Lamb Chops, Roasted Yukon Gold Potatoes,
Sauteed Baby Carrots, Almond-Mint Pesto
(Napa Creek Cabernet Sauvignon, 2007, California)
Dessert
Artisanal Cheese Plate
(Osborne Ruby Port, Portugal)
or
Blueberry Tiramisu (St. Supery Moscato, 2008, California)
Tax and gratuity additional.