Friday, May 18th, 2012
MENU CARTE
Executive Chef Gunnar Thompson
Pastry Chef Luisito Gonzales
Filet of Freshwater Pike
cucumber, dill, ginger butter
Brewer Clifton, Pinot Noir, Sta. Rita Hills, 2009
Chicken Consommé
parsnip, semolina dumplings, english peas
Alta Maria, Chardonnay, Santa Maria Valley, 2009
Roasted Rack of Sonoma Lamb
ragôut of filet beans, olives and fennel,
yellow finn potatoes, zucchini, lemon and basil infused jus
Fait Accompli by Westbrook, ‘Cryo’, Madera County, 2008
Salad of Kern Farm lettuces
crushed raspberries, sesame, rosemary scented crêpe
Merry Edwards, Sauvignon Blanc, Russian River Valley, 2010
Gianduja Crispy Chocolate Bar
banana, coffee, caramel
and
‘Kaiserschmarren’
traditional batter cakes, poached kmk farm apricot,
rum sauce, tangerine sorbet
Jorge Ordoñez, Moscatel, ‘Victoria #1’, Malaga, 2008
prix-fixe 95 wine pairing 75
per person |