February Chef’s Tasting
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.
Menu Subject to Change
First Course
Smoked Tenderloin Carpaccio
herbed chèvre croquette and baguette crostini, capers, onions, Parmigiano-Reggiano and white truffle oil
2009 Gratien & Meyer Brut Rosé, Saumur
Second Course
Sea Scallop
pan seared with limoncello glaze and tapioca caviar, roasted shallot soubise and watercress salad
2009 Terlato & Chapoutier Malak Viognier, Pyrenes
Entremets
Blackberry-Lime Sorbet
Third Course
Tartufata Duck
smoked duck breast with manchego-foie gras risotto, salt-cured egg yolk and truffled mushroom jus
2009 Bonneau Sangiacomo Vineyard Pinot Noir, Los Carneros
Fourth Course
Bistecca
chargrilled rib-eye marinated in lemon and olive oil, purée of celery root and purple potato gnocchi
2006 Cedar Knolls Cabernet Sauvignon, Napa Valley
Fifth Course
Gianduja Mousse Bombe
chocolate mousse cake, hazelnut royaltine crust, raspberry-zinfandel sorbet and cocoa nib crème fraîche
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
Jill Berger ~ Pastry Chef Brian Mayer ~ Certified Sommelier
Mario Ortiz ~ Wine Director/Sommelier Frank Carney ~ Sommelier