JANUARY 11-21, 2019
MENU SUBJECT TO CHANGE
35 PER PERSON
DineDowntown
FIRST
MIXED GREENS
PEARS, WALNUTS, POINT REYES BLUE CHEESE, APPLE CIDER VINAIGRETTE
SECOND - PLEASE SELECT ONE
ORGANIC BREAST OF CHICKEN
SOFT WHITE POLENTA, BRAISED BABY CARROTS, NATURAL THYME JUS
PAN-ROASTED ATLANTIC SALMON
SWEET POTATO PURÉE, BACON-WILTED CHARD, CRISPY PARSNIPS, MEYER LEMON RELISH
GRILLED NEW YORK STRIP STEAK
ROSEMARY-ROASTED YUKON GOLD POTATO, BALSAMIC-BRAISED BRUSSELS SPROUTS, SAGE BUTTER
WINTER VEGETABLE NAPOLEON
SQUASH, TOFU, SMOKED TOMATO, SPINACH, ONION, RICOTTA-TOMATO SAUCE
THIRD - PLEASE SELECT ONE
VALRHONA CHOCOLATE MOUSSE CAKE
ALMOND BRITTLE, COCOA WHIP
CARAMEL APPLE CAKE
CARAMEL-INFUSED SPONGE CAKE, VANILLA ICE MILK, BROWN SUGAR CRUMBLE
WINE FLIGHT
15 PER PERSON - (2-OZ POUR OF EACH)
2016 BACKSTORY CHARDONNAY, CALIFORNIA
2015 CHERRY PIE PINOT NOIR, MONTEREY/SONOMA/SANTA BARBARA
2016 BOEGER BARBERA, EL DORADO COUNTY
JAY C. VEREGGE - DIRECTOR OF CULINARY OPERATIONS/SOMMELIER