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Eat

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—  spring —

Modern dishes that capture the flavors of the season
 

First Course

—  Foie Gras —
pistachio butter - caramelized onion - brioche
Elk Cove Vineyards - Ultima -Willamette Valley Oregon - 2010

—  Peekytoe Crab —
avocado - nectarine mojo - kiwi
Piper Heidsieck - Extra Dry - Champagne France - NV

—  Beef Tartar —
prime tenderloin - sand pear - compressed yolk  
Dopff & Irion - Gewurztraminer- Alsace France - 2012


— Asparagus —
pasta salad - lime buttermilk dressing
Smith Madrone - Chardonnay - Spring Mountain California - 2011

Second Course

— Pork Belly —
farm egg yolk - frisee - white cheddar
Baron de Ladoucette - Pouilly Fume - Loire France - 2011

— Veal Sweetbreads  —
braised red cabbage and cheese ravioli - lingonberry sauce
Dr. Loosen- Blue Estate Kabinett - Mosel Germany 2014

—  Soft-shell Crab —
white beans - mango - Belgian endive
Oak Ridge Winery Chardonnay- Old Soul - Lodi California 2015

— Cheese 
assorted cheese - baked brie - crackers  
Joh. Jos. Prum -  Wehlener Sonnenuhr - Riesling -   Mosel Germany - 2015

Main Course

— Lobster —
roasted carrots - spring peas - lobster glace
Zuccardi - Serie A - Torrontes - Salta Argentina - 2014

—  Dover Sole  —
salt cod and potato mousse - leek terrine
Liquid Farm - White Hill - Sta Rita Hills California - 2014

—  Lamb —
whipped potatoes - mushrooms - minted lamb demi glacé
Celler Vall Llach - Blend - Priorat Spain - 2009


— Gnocchi  
roasted eggplant - avacado - fava beans
Oak Ridge Winery - OZV - Zinfandel - Lodi California


 


Two Course Menu  $54
(wine pairing  $41)

Three Course Menu  $74
(wine pairing $60)

All courses are available al a cart at the bar

Executive Chef Dave DeVoss

Photo by Courtney Yates

Photo by Courtney Yates


—  Dessert  —

—  Ginger Bread Pudding   —
caramel sauce - whipped cream

—  Chocolate Mousse —
cherry brownie crumble - raspberry cherry sauce

— Cake and Ice Cream —
vanilla cake - champagne sabayon - lemon butter cream