Executive Chef Nick Wirth |Chef de Cuisine Brent Davis

Three-course menu - $100.00/person, plus tax and gratuity

 WINE PAIRINGS

Sommelier Selection. . . 65.00 

Extended Holiday Weekend Hours

Friday, February 10  •  5 - 9 PM
Saturday, February 11  •  5 - 9 PM
Sunday, February 12  •  CLOSED
Monday, February 13  •  5 - 9 PM
Monday, February 14  •  5 - 9 PM

Make your reservation today

three-course menu

$100 per person, plus tax and gratuity
available Friday-Saturday & Monday-Tuesday

Amuse Bouche

Gran Moraine Brut Rose (Yamhill-Carlton, Oregon

Creamed Leek Tartlet

Sturgeon caviar, leek mousse, chives

Pickled Beet Salad

LaClare Chevre, blood orange, fennel

first course

choose one

sautéED Scallops

Rutabaga purée, pickled pear, Brussels Sprouts, Cara Cara orange

2021 Ridge Vineyards Grenache Blanc, Paso Robles, CA

Baked Lobster mac and cheese

Hook’s five-year cheddar, herbed gremolata, garlic breadcrumbs

2018 Panthera Chardonnay, Russian River Valley, CA

Fried Brussels Sprouts

Honey nut squash purée, maple balsamic glaze, toasted pepita, crumbled feta

2020 Karl Erbes Urziger Wurzt Riesling Spatlese, Mosel, Germany

frisée Salad

Door County cherry, poached apple, creamy gorgonzola dressing, candied pecans

2021 Presqu’ile Pinot Noir, Santa Maria Valley, CA

Pork Bolognese

Heritage pork, pancetta, house-made tagliatelle pasta, fresh oregano, aged parmesan​​​​​​​

2020 Ciacci Piccolomini d’Argona Rosso di Montalcino, Tuscany, IT

Second Course

choose one

Surf and Turf

8 oz Filet and scallops, potato purée, citrus sautéed broccolini, red wine butter sauce
$10 supplement

2020 Penfold’s Bin 389 Cabernet Shiraz Blend, South Australia, AU

Pan-Seared Salmon

Honey nut squash purée, caulilini, preserved lemon, caper white wine butter

2021 Mary Taylor Anjou Blanc, Loire Valley, FR

Stout-Braised Short Rib

Grand Cru Delmonico potato, caramelized Brussels Sprouts, pickled shallot, stout veal demi-glace

2020 Riccitelli ‘The Party’ Malbec, Lujan de Cuyo, AR

Grilled Marinated Tofu

Jasmine rice, sweet chili-glazed cabbage, pickled carrot, cucumber, lemongrass-peanut sauce

2018 Donati Family Vineyards Claret, Paicines, CA

Swordfish

Citrus polenta, PEI mussels, blended olives, smoked tomato broth, calamansi vinaigrette, arugula​​​​​​​

2021 Alois Lageder ‘Terra Alpina’ Pinot Grigio, Alto Adige, IT

third course

choose one

Carrot Cake

Pistachio, saffron, quince, kataifi

Pierre Ferrand Pineau des Charentes, Cognac, FR

Gianduja Pave

Raspberry gastrique, hazelnut cream, cocoa nib tuile

2015 Quinta de Corte LBV Ruby Port, Portugal

Lavender Pot de Crème

Honey cream, lemon shortbread, candied sage

2015 Martinelli Muscat Alexandria, Russian River Valley, CA

Mexican Chocolate Cheesecake

Cajeta, citrus ganache, pepita brittle

Rare Wine Co. Historic Series New York Malmsey, Madeira, PT

Ice cream

Choice of:  Cherry Garcia, Chocolate, Strawberry cheesecake

Ruggeri ‘Argeo’ Prosecco, Friuli Venezia, IT

 

Sorbet options

Choice of:  Raspberry rose, White peach, Sparkling grape

2021 Saracco Moscato d’Asti, Piedmont, IT


Menu subject to change based on availability of ingredients.