2013 Lucas & Lewellen Late Harvest Viognier
Week of Sept 29th – Oct 3rd
Appetizers
Aly’s Salad 14
Mixed Greens, Belgian Endive, Avocado, Orange,
Candied Pecans & Citrus Dressing
Bosc Pear with Manchego Cheese 15
Arugula, Pear, Honey Pearls & Aged Balsamic Vinegar
Fish Tacos 14
Salsa, Queso Fresco, Avocado & Grilled Lime
Dungeness Crab Trio 16
Cake, Enchilada, Bisque
Maine Lobster Macaroni & Cheese 18
White Truffle Butter & Homemade Croutons
Tomato Lobster Bisque Soup 14
Truffle Oil & Butternut Squash Chips
Main Course
Diver Sea Scallops with Garlic Mashed Potato 38
Asparagus, Pine Nut Butter & Tomato Lobster Sauce
Alaskan Halibut 35
Curry Sauce, Baby Bok Choy, Jasmine Rice & Soy Pearls
Wild King Salmon 33
Local Organic Broccoli, Cauliflower & Roasted Bell Pepper Sauce
Duck Breast 36
Cherry Compote, Forbidden Wild Rice & Port Wine Sauce
Filet Mignon 45
Yukon Potato Cheddar Cheese Fondue,
Cabernet Sauce & Sweet Onion Rings
Risotto 29
Shitake Mushrooms, Spinach & Manchebo Cheese Foam
Chef’s Tasting Menu
Grilled Maine Lobster Tail
Asian Cabbage Salad,
Edible Sea Sand
Gérard Bertrand – Brut Rosé 2013
Warm Smoked Sea Scallops
Cornbread Pudding, Papaya Salsa, Almond Fennel Crumbs
Gainey – Chardonnay 2013
Local Mangalitsa Collar Steak
Shallots, Shiitake Mushroom, Sherry Salsa
Vina Robles – Cabernet Sauvignon 2013
Crêpe Basket
With Fresh Fruit & Homemade Apricot Ice Cream
Dessert Wine
Menu 60.00 with Wine Pairing 80.00
Additional Appetizer 10.00- Additional Wine Pairing 7.00
Our Menu is subject to frequent changes to ensure
we can provide you with the freshest ingredients