(Sample Menu - Subject to seasonal freshness and availability)

Amuse-bouche

1^st

Vidalia Onion Purée, Crème Fraiche, Fried Artichoke Hearts
J Sparkling – Cuvee 20 – Russian River Valley

2^nd

Celery and Rhubarb Salad, Gorgonzola, Red Onion, Red Wine Vinaigrette
Kelley & Young Sauvignon Blanc 2005 – Alexander Valley

3^rd

Maine Dayboat Scallops, Brandade in Squid-Ink Ravioli, Leeks, Parsley Nage
Schug Chardonnay 2006 – Sonoma Coast

4^th

Rack of California Lamb, Mint Chimichurri, Quinoa, Cipollini Onions
Hazelnuts, Chorizo
De Loach Pinot Noir 2006 – Russian River Valley

or

Ribeye of Beef Roulade, Yukon Gold Potatoes, Chives, Basil
Zucchini, Crayfish Bordelaise
Russian Hill Syrah – Ellen’s Block 2004 – Russian River Valley

5^th

Dessert Tasting
Lilly Pilly – Noble Blend 2006 or Smith Woodhouse Porto 1995