Chef Stephane’s
Market Tasting Menu
First Course
Carpaccio Of Brandt Beef
Rosemary White Beans
O Pinot Noir, Tantara “Cuvee” 2009
Santa Barbara
Or
Steamed Mediterranean Black Mussels
Spanish Chorizo, Fennel Broth
O Chardonnay, Tantara “Cuvee” 2008
Santa Barbara
Second Course
Pan Seared Sea Scallop With Farfalle Pasta
Hazelnut Emulsion, Leeks And Truffle
O Sancerre, Domainebuissonnes, 2009
Loire, France
Or
Endive And Shropshire Blue Cheese Salad
Raspberry Vinaigrette, Jidori Chicken
O Rose, Tablas Creek, 2010
Paso Robles
Third Course
Skuna Bay Salmon “Wellington”
Inphyllo Dough, Mushroom “Duxelle”
O Pouillyfuisse, Domaine La Collonge, 2010
Burgundy, France
Or
Grilled Maple Leaf Duck Breast
Tart Cherry Pinot Noir Sauce
O Chateau Lassegue, “Les Cadrans” 2008
Dessert Course
Decadent Carrot Cake
Toffee Sauce, Cinnamon Ice Cream
O Dessert Muscat, Yalumba, Australia
Or
Cheese Course
Reblochon“Tartiflette”
O Port, Grahams, Fine Ruby
Four Course Tasting $65
O Paired With Wine, Add $30
Recommended For Entire Table
