July

Chef’s Tasting Menu

Menu Subject to Change

Reservations are recommended

~First Course~

Sweet-Fire Seafood Cocktail

sea scallop, Dungeness crab and Florida rock shrimp

white peach vinaigrette and chilled peach-habanero chutney

2006 Hugel Gewürztraminer, Alsace

~Second Course~

Ensalada Achiote

vine-ripened heirloom tomatoes and local lemon cucumbers

pickled Spanish onions, sheep’s milk feta and achiote-yogurt dressing

2006 Black Bart Marsanne, Stagecoach Vineyard, Napa Valley

~Entremets~

Lemon Cucumber Sorbet

~Third Course~

Lobster Tartlet

sautéed chorizo, corn and lobster béchamel

2005 Antinori Tenuta Guado al Tasso Vermentino, Bolgheri

~Fourth Course~

Steak Diablo

filet mignon with roasted fingerlings, cipollini onions and cotija

avocado pico de gallo and roasted vegetable chipotle demi-glacé

2005 Green & Red Vineyard Zinfandel, Chiles Mill Vineyard, Napa Valley

~Fifth Course~

Prickly Pear Mousse

habanero-infused sweet and zesty mousse and refreshing sangria sorbet

salted tortilla crisps and lime crème fraîche

2002 Mer Soleil Late Harvest Viognier, Santa Lucia Highlands

$68 food only œ $98 with wine pairings

As a courtesy to other guests,

please set cell phones and pagers to silent.

Gratuity of 18% will be added to parties of eight or more.

Deneb Williams Executive Chef

Mario Ortiz Wine Director

Christopher Chinn Pastry Chef

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