Degustation

Carlos & Debbie Nieto, Hosts

Ramiro Velasquez, Chef de Cuisine

Amuse Bouche

Duck Confit Lingonberry Ravioli
with Caramelized Fennel Purée and a Rosemary-Red Wine Reduction
2008 Tangley Oaks Merlot Napa Valley

Pan Roasted U-8 “Mano de Leon” Sea Scallop
Celery Root and Truffle Emulsion and a Truffle Jus
2009 Matanzas Creek Winery Sauvignon Blanc Sonoma County
or
Bartlett Pear Salad, Baby Greens,
Candied Walnuts, Blue Cheese and a Champagne-Pear Vinaigrette
2007 Helfrich Pinot Gris Vin D’Alsace
or
Pan-Seared Hudson Valley Foie Gras
with Beluga Lentils and a Concord Grape Gastrique
2007 Chateau Cousteau “Cadillac” Semilion

Jumbo Lump Crab Meat and Saffron Risotto,
Basil Oil and a Parmesan Tuile
2000 Kistler “McCrea Vineyard” Chardonnay Sonoma Mountain

Fresh Fruit Sorbet

Braised Short Ribs, Baby Root Vegetables,
Blue Cheese Polenta with a Demi Glaze
2007 Banfi Chianti Classico Riserva Italy
or
Line Cut Ahi Tuna with Green Lip Mussels,
Potatoes and Sauce Mariniére
2008 Meiomi “Belle Glos” Pinot Noir
Sonoma, Monterey and Santa Barbara County
or
Grilled Ribeye with Caramelized Onions, Baby Vegetables,
Pissaladière and a Cabernet Reduction
2004 Atalon Cabernet Sauvignon Napa Valley   
or
Herb Crusted Artic Char, Wild Mushroom Fricassee
and an Asparagus Cream Sauce
2008 Ferrari-Carano Chardonnay Sonoma County

Symphony of Dessert
NV Piper-Heidsieck Brut Champagne

Petits Fours

Degustation $90.00
Degustation with Wine 150.00
A vegetarian option may be substituted for any course upon request.