4 Course Prix Fixe Menu
$58

Sample from: July 25, 2010

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ALASKAN SALMON
wild honey & citrus vinaigrette, haricots vert, fennel

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CORN RAVIOLI
shrimp, maitake mushroom, curry

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BEEF TERES MAJOR
smoked broccoli, pomme fondant, soubise sauce

or

GRILLED SWORDFISH
chimichuri, yellow corn, shiitake mushroom

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SELECTION OF CHEESE $8 supp.

or

SELECTION OF DESSERT

6 Course Tasting Menu
$110 (wine pairings - $65)

Sample from: July 25, 2010

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Canapés

CANTALOUPE
lemongrass, ginger, almond milk
 

quail egg, truffle, pomme Paolo

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YELLOWFIN DUO
kabob & carpaccio, summer truffle vinaigrette,
lavender tonnato sauce
Bailly-Lapierre, Cremant de Bourgogne, Burgundy, France (N.V.)

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LOBSTER RAVIOLI
sea urchin, shiitake mushroom
Rene Bouvier, ‘Le Clos’, Marsannay, Burgundy, France (2007)

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NUNAVUT ARCTIC CHAR
chanterelle coulis, masa harina, yellow corn
The Ojai Vineyard, ‘Clos Pepe Vineyard’, Santa Rita Hills, California (2006)

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SLOWLY COOKED SQUAB BREAST
foie gras polpettine, Swiss chard, consommé, summer truffle 
Sant’Elena, ‘Ros di Rol’, Isonzo del Friuli, Italy (1997)

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French lavender semifreddo
blueberry gelée, wildflower honey tuile

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CHOCOLATE BOUCHON
Virginia blackberries, chocolate chantilly,
Tanzanie chocolate ice cream
Tommasi, ‘Fiorato’, Recioto della Valpolicella, Veneto, Italy (2007)