CHEF’S TASTING MENU

 

 

FIRST

WHITE GAZPACHO

DIVER SCALLOP CEVICHE, PEACH PICO DE GALLO, SHISHITO PEPPERS

2012 M. CHAPOUTIER LA CIBOISE WHITE RHONE BLEND, LUBERON 

SECOND

 

“SHRIMP AND TOMATOES”

TEXAS GULF WHITE PRAWNS, FRIED GREEN TOMATOES, CAJUN-SPICED AIOLI

2018 SCHLOSS VOLLRADS ESTATE KABINETT RIESLING, RHEINGAU

 

THIRD

PAN-ROASTED DIAMOND HILLS HALF QUAIL

EARLY BIRD FARM & MILL WHITE POLENTA, SUGAR SNAP PEAS, JALAPEÑO POWDER, PLUOT DEMI
2017 E. GUIGAL CÔTES DU RHÔNE RED BLEND, RHÔNE

 

FOURTH

DURHAM RANCH RACK OF VENISON

YELLOW WAX & ROMANO BEANS, CREAMED CORN SOUBISE
CHARRED SPRING ONION CHIMICHURRI

2018 EN ROUTE LES POMMIERS PINOT NOIR, RUSSIAN RIVER VALLEY

FIFTH

PEACH MELBA

PAINE ORCHARDS GRILLED PEACHES, RASPBERRY CRÈME ANGLAISE, ALMOND BRITTLE
VANILLA BEAN ICE CREAM

2018 SHENANDOAH VINEYARDS BLACK MUSCAT, AMADOR COUNTY

 

99 FOOD ONLY ~  139 WITH WINE PAIRINGS

EXECUTIVE CHEF STEPHEN ASHLEY

WINE DIRECTOR/SOMMELIER MARIO ORTIZ

*AVAILABLE IN LIMITED QUANTITIES

THIS MENU IS NOT AVAILABLE AFTER 8:30 PM.  NO SUBSTITUTIONS PERMITTED.
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. 
GRATUITY AND SALES TAX NOT INCLUDED.  MENU SUBJECT TO CHANGE.
A CORKAGE FEE OF $25 WILL BE APPLIED PER 750 ML BOTTLE BROUGHT INTO THE RESTAURANT.
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE 
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.