With a passion for seasonal cooking, Executive Chef Deneb Williams takes pride in carefully preparing each dish with an emphasis on hand-crafted and locally farmed ingredients. Whether it be supporting local growers or charitable organizations, this commitment to the community implemented by the Harvego family, has been unwavering throughout the years.
~First Course~
Dungeness Crab Cake
roasted spring vegetable-pea tendril salad and sweet corn-turmeric soubise
2009 Louis Latour La Grand Roche 1er Cru, Montagny
~Second Course~
Spring Beet Salad
roasted beets, local strawberries, pickled onions and watercress, fresh goat cheese and strawberry balsamic vinaigrette
2009 Mi Sueño Rosé, Napa Valley
~Entremets~
Cassis Sorbet
~Third Course~
Fennel-Pistachio Pork Cheeks
fennel pollen-pistachio crust with baby artichokes, porcini-shallot crème, English peas, smashed fingerling potatoes and pickled fennel-arugula salad
2008 Mellowood Vineyard Zinfandel, Fair Play
~Fourth Course~
Harissa-Grilled Lamb
Moroccan spices, marcona almonds and honey, saffron couscous with spiced yogurt, spring vegetable succotash and fire-roasted tomato-apricot relish
2010 Château Tanunda Grand Barossa Shiraz, Barossa Valley
~Fifth Course~
Crimson Velvet Opera Cake
red wine cake, ermine frosting, deep cocoa glaze, chocolate marble and red wine-cocoa reduction
1993 Cave de l’Abbé Rous Cuvée Christian Reynal Grand Cru, Banyuls
$68 food only ~ $98 with wine pairings
Deneb Williams ~ Executive Chef Paul Marsh ~ Certified Sommelier Nichol Santisteven ~ Pastry Chef Sean Griswold ~ Certified Sommelier Mario Ortiz ~ Wine Director/Sommelier Shad Smart ~ Sommelier Matthew Lewis – Certified Sommelier Nick Haag ~ Sommelier
Not valid for parties of 5 or more unless entire party orders this menu. Splits are not permitted. Discounts are not permitted for use on this Special Menu.
