December 7nd 2014
Amuse Bouche
Goat Cheese & Roasted Beet Slider
Thin Sliced Red Beets, Herbed Goat Cheese, Crème Fraiche and a Balsamic Reduction
First Course
Arugula and Asparagus Salad
Char Grilled Asparagus, Arugula, Smoked Gouda and Toasted Hazelnuts
Served with a Honey Tarragon Vinaigrette
Kenefick Ranch “Pickett Road White” Calistoga, California, 2011
Second Course
Creamy Potato and Sausage Soup
Fingerling Potatoes, Lamb and Pheasant Sausage in a Creamy Broth.
Chateau St.Jean “Robert Young” Chardonnay, Alexander Valley, California 2009
Third Course
Braised Beef Short Ribs
Thousand Hills of Cannon Falls Minnesota Beef Short Ribs, Slowly Braised in Merlot, with Red and Green pepper mashed Potatoes and Buttered Haricot Verts
Peachy Cannon, “Cirque Du Vin”, Paso Robles California 2008
Fourth Course
Eggnog Flan
Served with Macerated Blueberries and Tuile Cookie
$35
*Wine Pairing Add $12*
Hours 5:00pm – 9:00pm
Please Call to Make Reservations
218-336-2705