-MENU-  FIRST COURSE  TRUFFLED LYONNAISE SALAD  with 60 MIN EGG  OR BURRATA   with MEYER LEMON, FENNEL CRACKER, CAVIAR Wine Pairing: CHAMPAGNE CANARD-DUCHENE, ‘CUVEE LEONIE’ NV   MAIN COURSE SEAFOOD CIOPPINO with ATLANTIC COD, LITTLENECK CLAMS, LOBSTER SAUSAGE   OR BRAISED LAMB GOULASH with MUSTARD DUMPLING, DILL Wine Pairing: ELOUAN, PINOT NOIR, OREGON 2013   DESSERT COURSE SPICED BLACK WALNUT CAKE with ROASTED HEIRLOOM APPLE Wine Pairing: BOROLI BAROLO CHINATO PIEDMONT   OR ZABAGLIONE SOFT SERVE with CRANBERRY Wine Pairing: DURBAN MUSCAT BAUMES DE VENISE RHONE    PASTA COURSE [$15 Supplemental Charge] -SQUID INK CAMPANELLE with CRAB, UNI    OR -TRUFFLED RICOTTA PANSOTTI with BROWN BUTTER, SAGE, SHAVED SQUASH Wine Pairing: PATIENT COTTAT, ‘ANCIENNES VIGNES’ SANCERRE 2012

 

-MENU-

 FIRST COURSE

 TRUFFLED LYONNAISE SALAD  with 60 MIN EGG

 OR

BURRATA   with MEYER LEMON, FENNEL CRACKER, CAVIAR

Wine Pairing: CHAMPAGNE CANARD-DUCHENE, CUVEE LEONIE NV

 

MAIN COURSE

SEAFOOD CIOPPINO with ATLANTIC COD, LITTLENECK CLAMS, LOBSTER SAUSAGE

  OR

BRAISED LAMB GOULASH with MUSTARD DUMPLING, DILL

Wine Pairing: ELOUAN, PINOT NOIR, OREGON 2013

 

DESSERT COURSE

SPICED BLACK WALNUT CAKE with ROASTED HEIRLOOM APPLE

Wine Pairing: BOROLI BAROLO CHINATO PIEDMONT

  OR

ZABAGLIONE SOFT SERVE with CRANBERRY

Wine Pairing: DURBAN MUSCAT BAUMES DE VENISE RHONE

  

PASTA COURSE

[$15 Supplemental Charge]

-SQUID INK CAMPANELLE with CRAB, UNI 

  OR

-TRUFFLED RICOTTA PANSOTTI with BROWN BUTTER, SAGE, SHAVED SQUASH

Wine Pairing: PATIENT COTTAT, ‘ANCIENNES VIGNES SANCERRE 2012