Chef Kevin Ilenda’s Sunday Tasting Menu
Amuse-Bouche: Jicama, Shrimp and Avocado Bites
First Course: Lobster and Grapefruit Salad and a Mango Champagne Vinaigrette
Charles Bove Chenin Blanc Brut, France
Second Course: Spring Vegetable and Bread Soup
2009 Concha y Toro Chardonnay, Chile
Third Course: Broiled Lobster with a Morel Mushroom and Lemon Risotto
2010 Hogue Pinot Grigio, Washington
Fourth Course: Lemon Ricotta Cake enrobed in a Mint Chocolate Ganache
$35
*Wine Pairing Add $12*