Monday – Thursday 6:00pm – 10:00pm
Friday – Saturday 6:00pm – 11:00pm
Amuse Bouche |
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FIRST COURSE: Gruyere |
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Twice Baked, Upside Down Gruyère Cheese Soufflé, Parmesan Fondue |
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Pinot Gris, Benton Lane, Willamette Valley, OR ‘14 |
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SECOND COURSE: Scallops |
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Diver Sea Scallop with Braised Short Ribs, Ricotta Cavatelli, Truffle Infused Fumet |
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Bila-Haute, Cotes Du Roussillon Villages, France,’13 |
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THIRD COURSE: Lamb |
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Australian Lamb Rack “Tartine” of Nicoise Olive, “Petit Farci“, Pomme Dauphine, Jus d’Agneau Corse |
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Château La Couronne, Saint-Emilion Grand Cru,’12 |
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DESSERT: Chocolate |
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Traditional Bittersweet Chocolate Soufflé with Chocolate Ganache |
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Banyuls, Gerard Bertrand, 2009 |
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PETIT FOURS |
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CHEESE Truffle Brie de Meaux, Sweet Onion Compote, Espelette Jelly | (Add) | $15 |
$95.00 per person / With Wine Pairing add $50.00 per person. There is an additional charge for split plates: $3.00 per appetizer and $ 5.00 for entrees. |
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