Four Course Prix Fixe Dinner Menu (subject to change)

Fresh Bread

castlevetrano olive tapenade

Roasted Beet, Cara Cara Orange & Endive Salad

toasted walnuts, point reyes blue cheese, lemon & garden herb vinaigrette

Les Vignes de Paradis ‘Quintessence’ Savoie Fr

Morel musrhoom, ASparagus & Wild Leek Risotto

aged carnaroli rice, garden herbs parmesan

Domaine de Leon Boesch ‘La Cabane’ Alsace Fr

Herb Roasted A9 Wagyu Beef Petit Tender (Thursday)

carrot & corriander puree, roasted raab, garlic potatoes,

horseradish, treviso, green peppercorn sauce.

2017 Pollard Vineyards, Red Blend, Yakima Valley Wa

Poached Alaskan Halibut (Friday)

roasted cauliflower, red quinoa, celery root & nettle puree,

shaved fennel, shaved asparagus, lemon dill beurre blanc

2018 Gurrieri ‘Don Vice’ Sicily, It

Braised Beef Cheeks (Saturday)

carrot & corriander puree, roasted broccolini, garlic potatoes,

horseradish, treviso, green peppercorn sauce.

2017 Pollard Vineyards, Red Blend, Yakima Valley Wa

cardamon, Pistachio & Olive Oil cake

poached pear, spiced pear cider, rosemary whip cream

Charles Hours 'Uroulat' Jurancon, Fr