Tasting Menu

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Ceviche of Fresh Ahi with Pink Arizona Grapefruit, Edamame Beans and Mint

tossed in Ginger Basil Vinaigrette,garnished with candied kumquats and toasted macadamia nuts

J Vineyards J Brut Rose, Russian River Valley, NV

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Pan-Roasted Diver Sea Scallops

wrapped in Leek Green, Potato Galette, Lobster Truffle, mushroom sauce , fava beans, lemon syrup and red wine reduction

Terenzuola, Vermentino, Tuscany, Italy, 2008

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Filet Mignon of Ahi Tuna and Foie Gras

treated like meat, pan-seared ahi served on potato croquette with leek fondue, chunks of seared foie gras, meaty red wine sauce and Spring vegetables from Sleeping Frog Farms and others

Talley Vineyards, Rincon Pinot Noir, Arroyo Grande, California, 2007

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Our Selection of Artisanal Cheese and Condiments

With appropriate wine pairing

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Dessert

Mexican Lime Tartlette with berries, mango sorbet and cilantro-ginger-vanilla syrup

Eola Hills, Late Harvest Sauvignon Blanc, Oregon, 2006

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Prix Fixe

$80.00 or $125.00 with wine pairings (tax and gratuity additional)

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