Dinner Menus with Wine Pairings


SEAFOOD BISQUE WITH GRILLED FOCACCIA, topped with saffron roasted garlic aioli & sauteed lump crab

—Wine Pairing:  ’08 Xavier Monnot Monthelie Blanc 

CEDAR PLANK-SMOKED SALMON WITH BBQ RUB,  glazed with honey-mustard/herb butter sauce, served with potato gaelette & grilled asparagus

—Wine Pairing:  ’10 Cartlidge & Brown Pinot Noir (North Coast)

MARINATED GRILLED PORTABELLA MUSHROOMS ,topped with slices of grilled strip steak, gorgonzola, basil & mint gremolata, cherry-port reduction & pickled cherries

—Wine Pairing:  ’10 Mitolo Jester Shiraz (McLaren Vale)

BRAISED KOREAN SHORT RIBS over thai basil potato puree, apple slaw, curry sauce, braised bok choy, topped with spicy peanuts

—Wine Pairing: ’10 Trentadue Zinfandel (Alexander Valley)

PORT & SPICE INFUSED FLOURLESS CHOCOLATE TORTE, topped with port-infused whipped cream & port reduction

Wine Pairing:  ’06 Les Clos de Paulilles Banyuls Rimage (France)


CHILLED ALMOND & CUCUMBER SOUP, topped with diced cucumber, sauteed king crab, white grapes, a splash of sherry and fried macrona almonds

Wine Pairing: '95 Kalin Chardonnay Cuvee LD  (Napa)

FRIED PANKO CRUSTED GOAT CHEESE SALAD with strawberry-rhubarb-bacon vinaigrette & strawberries, pistachios, baby arugula and bacon lardons

—Wine Pairing: Borsao Rose  (Spain)

WILD MUSHROOM RISOTTO, topped with sauteed scallops, truffle butter, fried shallot rings, shaved Parmesan, & truffled mushroom jus

—Wine Pairing: '09 Siduri Sonoma Coast Pinot Noir

CIDER BRINED PORK CHEEKS with whipped sweet potatoes, grilled asparagus, smokey bacon-cider jus, & lemony herb gremolata

—Wine Pairing: '09 Novy Russian River Old Vine Zinfandel

SEARED BEEF TENDERLOIN with crushed walnut-blue cheese potatoes, watercress, balsamic-fig reduction, & basil oil

—Wine Pairings: '09 Terre Dora Aglianico

NEW ORLEANS STYLE KRISY KREME BREAD PUDDING with Southern Comfort creme anglaise, homemade pecan-Southern Comfort ice cream, & fresh mint



BABY GREENS with shredded honey crisp and granny smith apples, cinnamon candied almonds, panko crusted cranberry goat cheese with warm honey mustard bacon vinagerette and fleur de sel

—Wine Pairing: 2010 Chateau Saint-Cyrgues Cuvee Anna Rose

CEDAR PLANK SMOKED SALMON with garlic rosemary honey butter glaze &quinoa pilaf with toasted pine nuts, fresh herbs & lemon vinaigrette

—Wine Pairing: 2009 Siduri Sonoma County Pinot Noir

CIDER BRINED BERKSHIRE PORK CHEEKS with sauteed spinach & sweet potato puree, smoked ham hock jus, lemon & parsley gremolata

—Sidur 2009 Dr. F. Weins-Prum Estate Riesling and/or 2009 Novy Carlisle Vineyard Russian River Valley Zinfandel