-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