Wednesday, June 19th, 2013
MENU CARTE
Sautéed Filet of Mt. Lassen Trout
Snap Pea Farrotto, Verjus Emulsion, Micro Herbs
Bründlmayer, Grüner Veltliner, Lamm, Kamptal, Austria 2008
KMK Farms Cauliflower Soup
Israeli Couscous, Dates, Olives, Almonds,
Shavings of Prosciutto San Danielle
Heidi Schröck, Weissburgunder, Ried Vogelsang,
Rust, Austria 2009
Grilled Berkshire Pork Tenderloin
Crisp Stone Ground Polenta, Creamed Swiss Chard,
Red Pepper Chutney, Grain Mustard Emulsion, Fresh Agretto
Merry Edwards, Pinot Noir, Russian River Valley 2010
Salad of Kern Farm Lettuces
Medley of Valley Farmer’s Strawberries, Sauternes,
Toasted Almonds, Lime-Tarragon Crème Fraîche
Dark Chocolate Brittle Barquette
Raspberry Caramel, Cacao Nibs, Raspberry Powder
and
Yogurt Panna Cotta
Compressed Caramelized Pineapple, Honey Wafer,
Aged Balsamic Gelato
Domaine Beaumalric, Muscat de Beaumes de Venise, Vaucluse, France 2011
prix-fixe 95 wine pairing 69
per person
Chef de Cuisine Jonathon Perkins
Pastry Chef Luisito Gonzales |