Executive Chef Tom Malone
Sunday Tasting Menu
May 1st, 2016
Amuse Bouche
Smoked Venison Wonton
Venison Sausage, Scallion, Sundried Cranberry, Blueberry Gastrique
Sileni, Platuea Reserve, Pinot Noir, Hawks Bay, New Zealand, 2014
First Course
Lobster Salad
Lobster, Butter Bib Lettuce, Avocado, Yellow Pepper Coulis, Parmesan Basket
L’Ecole No.41, Chenin Blanc, “Old Vines” Columbia Valley, Washington, 2014
Second Course
Gazpacho
Char Grilled Tomatoes, Cucumbers, Spring Onions, Bell Peppers, Chilled Spicy Tomato Broth
Lost Angel, Moscato, California, 2012
Third Course
Prime Rib of Pork
Bone-in Marinated Pork Chop, Fresh Sage Crème, Apple and Shallot Mashed Potatoes, Honey Glazed Baby Carrots
Mark West, Pinot Noir, Russian River Valley, California, 2011
Fourth Course
Fresh Strawberry Tartlet
Strawberries, White Chocolate Pastry Cream, Toasted Hazelnut Brittle
$45 per Person
*Add $12 for Wine Pairing*
Hours 5:00pm – 9:00pm
Please Call to Make Reservations
218-336-2705