Degustation

Carlos & Debbie Nieto, Hosts

Ramiro Velasquez, Chef de Cuisine Adam Grandt, Sous Chef

Amuse Bouche

Smoked Trout from “Duck Trap Farm” with Goat Cheese Gnocchi,
Parmesan Cream and a Basil Pesto
2001 Signorello “Seta” 60% Semillon 40% Sauvignon Blanc Napa Valley

Pan-Seared Hudson Valley Foie Gras with Roasted Baby Red Beets,
Beet Espuma and a Balsamic Raspberry Glaze
2003 Clos L’Abeilley Sauternes
or
Muscovy Duck Breast, Duck Ravioli with Leek Spaghettini
and a Lavender-Cabernet Wine Reduction
1999 Tablas Creek Vineyards Reserve Cuvee Paso Robles
Mourvedre 40% Grenasche 27% Syrah 23% Counoise 10%
or
Pan-Seared “Mano de Leon” Scallop, Caramelized Carrot Puree
and a Coffee-Red Wine Reduction
2006 W.M. Fred Richter Mulheimer.Sonnenlay Kabinett Riesling Mosel-Saar-Ruwer

Maine Lobster Saffron Tortellini with a Leek Gratin
and a Lobster Saffron Sauce
2006 Ferrari-Carano Chardonnay Alexander Valley

Fresh Fruit Sorbet

Grilled Rib Eye with Roasted Cauliflower, Brussel Sprouts,
Fingerling Potatoes and a Rosemary Sauce
2004 Stratton Lummis “Limited Lots” Cabernet Sauvignon Napa Valley
or
Miso Marinated Halibut, with Wild Mushrooms, Artichoke Hearts,
Caramelized Pear Onions and a Lemon Grass Emulsion
2005 Louis Jadot Meursault Burgundy Cote de Beaune

Symphony of Dessert
2007 Lost Angel Muscat Canelli California

Petits Four

Degustation $100.00
Degustation with Wine 155.00

Mini Degustation Menu

Amuse Bouche

Pan-Seared Hudson Valley Foie Gras with Roasted Baby Red Beets,
Beet Espuma and a Balsamic-Raspberry Glaze
2003 Clos L’Abeilley Sauternes
or
Grilled Nectarine, Prosciutto,
Belgian Endive Salad with Almond Slivers and Honey-Thyme Vinaigrette
2006 W.M. Fred Richter Mulheimer.Sonnenlay Kabinett Riesling Mosel-Saar-Ruwer

Maine Lobster Saffron Tortellini
with a Leek Gratin and a Lobster-Saffron Sauce
2006 Ferrari-Carano Chardonnay Alexander Valley

Fresh Fruit Sorbet

Grilled Rib Eye with Roasted Cauliflower,
Brussels Sprouts, Fingerling Potatoes and a Rosemary Emulsion
2004 Stratton Lummis “Limited Lots” Cabernet Sauvignon Napa Valley

Mini Degustation $65.00
Mini Degustation with Wine 95.00

Chef’s Selection
Vegetable Degustation Menu

Wild Mushroom Terrine with Tempura Enoki Mushrooms,
Truffle Espuma and a Wild Cream Reduction

“Vegetable Gratin”
Yellow Squash, Zucchini, Eggplant, Pepper and Asiago Cheese with a
Piquillo Pepper Reduction

Celery Root and Truffle Ravioli
with Caramelized Celery Emulsion

Celery Root and Truffle Ravioli
with Caramelized Celery Emulsion

Celery Root and Truffle Ravioli
with Caramelized Celery Emulsion

“Winter Risotto”
Kobacha Squash, Spaghetti Squash, Roasted Crustnut Cream
and a Parmesan Tuile

Symphony of Dessert

Petits Four

Degustation $100.00