Prix Fixe
First Course
Sevruga Caviar, Ahi Tuna, Watercress Vichyssoise
2004 Domaine de Fontsainte “Gris de Gris“ Dry Rosé Corbières--France
Second Course
Seared Scallop, Hearts of Palm, Summer Truffle
2002 Gregory Graham Viognier Knights Valley
Third Course
Hot & Cold Foie Gras, Peaches, Almonds, Warm Brioche
2001 Grand Maison “Cuvée du Château” Monbazillac-France
Fourth Course
Spiced Paine Farm Squab, Braised Lettuce, Picholine Olives
2002 Bergerie de l’ Hortus Pic Saint Loup-Coteaux du Languedoc-France
Main Course
Prime Dry Aged Ribeye, Lobster Mushrooms, Leeks, Salsify Purée
2002 Krupp Brothers “Stagecoach” Cabernet Sauvignon Napa Valley
Dessert
Madagascar Vanilla Bean Gratin, Trailside Strawberries, Lemon Chiffon
2002 Topaz “Late Harvest” Semillon California
Available for the Entire Table Only
one hundred five dollars per guest
one hundred seventy Three dollars per guest with wine
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