THREE COURSE DINNER

Bottle of Pinot Noir
2001 Mandolin (Santa Lucia Highlands, Cal.)
Wine valued at $40

Gratuity is not included.

MENU

Appetizer Course
your choice of

Romaine Dolmades with boccancini, pancetta, sun dried tomatoes and herbs.

or

Baby greens tossed in a raspberry and fresh tarragon vinaigrette with peppered strawberries and candied walnuts.

Main Course
your choice of

Supreme of fresh organically raised chicken, stuffed with arugula and chevre in a pesto cream of sun dried tomatoe and pine nut served with sugar snap peas, carrots/parsnips and pommes William

or

Wild Sockeye Salmon seared with Carribean spices and finished with a blood orange beurre blanc accompanied by chayote squash, sugar snap peas, grilled yams and pommes Dauphin

or

Filet of beef tenderloin dressed with a thyme/raspberry gastrique served with rapine, golden beet and pommes William

Dessert
Choice of our desserts
all made on premises by our chefs

FOUR COURSE DINNER

Bottle of Pinot Noir
2002 Cuvaison (Carneros, Cal.)
Wine valued at $75

Gratuity is not included.

MENU

Appetizer Course
your choice of

Pan seared breast of Muscovy duck sliced over a salad of baby spinach, with red onion, preserved orange and candied walnuts, dressed with a Cumberland vinaigrette

or

Brie in phyllo pastry - baked with a chutney of red onion, currants and cardamon granished with lemon grilled apple

Middle Course

Wild Sockeye Salmon crusted with Carribean spices and finished with a blood orange beurre blanc

Main Course
your choice of

Fresh pheasant roasted with a pistachio stuffing and finished with a fresh marjoram and Monmorency cherry sauce accompanied by fresh asparagus, carrots, parsnips and pommes Dauphin

or

Filet of beef tenderloin crowned with Quebec foie gras and finished with a thyme/raspberry gastrique served with rapine, golden beet and pommes William

Dessert
Choice of our desserts
all made on premises by our chef