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PRIX FIXE SIX COURSE WINE DINNER

Initial Sparkling & Canapé du JourPerrier Jouët Grand Brut Champagne

APPETIZER

BBQ Shrimp with Mango Chutney Wine Selection: Dopff & Irion 2003 Alsace Pinot Blanc

SALAD

Mixed Napa Greens - fresh and dried fruit with a pecan White Burgundy Chardonnay Wine dressing “a symphonic blend of selected greens and fruit with a wine friendly dressing” Wine Selection: Waterbrook 2003 Columbia Valley Sauvignon Blanc

INTERMEZZO

Chef’s Selection of Palate Cleanser Sorbet Wine Selection: A Splash of Sparkling

PRINCIPAL ENTREE

Seared Copper River Sockeye Salmon and crab cake with a citrus zest butter, Romano polenta and sautéed vegetables.Wine Selection: Landmark 2004 Overlook Sonoma Chardonnay

or

Sliced Duck Breast served with a cherry merlot saucet, roasted sweet potatoes and grilled asparagus. Wine Selection: Matanzas Creek 2003 Sonoma Valley Merlot
Or
Quintessa 2002 Napa Red Meritage (upgrade: $25.00)

 

DESSERTS AND ELIZABETH’S FRESH ROASTED COFFEE

 

Ninety dollars per person
(Sixty dollars per person without wine)
Tax Not included - a 20 percent service charge will be added
Additional glasses of wine at a per glass price may be available - ask your server

 

“The six-course wine-pairing dinner prepared every night by Leonard Logan and Brad Price, the chef, is nothing short of phenomenal.”

New York Times -  Escape Section – Friday, July 1, 2005