WEDNESDAY, JUNE 10, 2015 RICH LOBSTER SOUP

3 courses $79
w/wine $135
4 courses $91
w/wine $160
5 courses $103
w/wine $187
6 courses $114
w/wine $212
WEDNESDAY, JUNE 10, 2015
RICH LOBSTER SOUP WITH CURRY
MUSHROOM SOUP
BIGEYE TUNA TARTARE
CORNMEAL-FRIED OYSTERS
BABY RED BEETS
LOCAL TENDER LETTUCES
SPANISH CHORIZO & MANCHEGO
CORNMEAL-FRIED VIRGINIA SOFTSHELL
SHRIMP & STONE-GROUND CREAMY GRITS
FRESH ARTICHOKE
CRISPY TURBOT
GRILLED NORTH CAROLINA SWORDFISH
GRILLED VEAL SWEETBREADS
PAN-SEARED HUDSON VALLEY FOIE GRAS
PAN-ROASTED HUDSON VALLEY MAGRET OF DUCK
GRILLED COLORADO LAMB TENDERLOIN
GRILLED CREEKSTONE FARM PRIME BEEF TENDERLOIN
Intense Lobster Stock Reduction Finished with Cream, Butter Poached Lobster, Curry Oil
Amontillado Muy Viejo, Byass “Del Duque”
French Bread Crouton, Finished with Bual Madeira
Pinot Blanc, Sipp Mack (Alsace) 2011
Fresh Lime, Cucumber, Chive, Crispy Potato, Trout Roe
Albariño, Granbazán “Etiqueta Ámbar”(Rías Baixas) 2013
Lemon-Cayenne Mayonnaise, Upland Cress
Champagne, Deutz “Classic” Brut NV
Lardons, Frisée, Olive Oil, Balsamic Vinegar, Fennel Bread Croutons
Riesling, Sipp Mack “Vieilles Vignes” (Alsace) 2011
Raspberries, Spiced Pecans, Raspberry Vinaigrette
Méditerranée Rosé, Jean-Luc Colombo “Cape Bleue”2014
Wild Spanish Olive Oil, Mâche, Frisée
Conca del Riu Anoia Brut, Raventós i “L’Hereu Reserva” (Spain) 2012
Nappa Cabbage, Jicama & Carrot “Slaw”
Côtes Catalanes, Dom. Olivier Pithon “Mon P’tit Pithon Blanc” (France) 2013
Tasso Ham, Andouille Sausage, Fresh Chives
Chardonnay, Winderlea (Willamette Valley) 2013
Baby Carrots, Brussel Sprouts, Chantrelle Mushrooms,Cipollini Onions, Upland Cress
Soave Classico, Gini (Veneto) 2013
Squash Blossom Beignets, Summer Truffle Tartar Sauce
Champagne, Fourny & Fils “Ier Cru, Blanc de Blancs - Vertus” Brut NV
Roasted Cherry Tomatoes, Charred Vidalia Onions, Niçoise & Picholine Olives, Lemon Oil
Côtes de Provence Rosé, Sélection Ott “Les Domaniers” 2014
Sweet Potato & Bacon “Hash”, Cauliflower Cream, Crispy Shallots
Gewürztraminer, J. Hofstätter (Alto Adige) 2013
Vanilla Bean Brioche Toast, Local Rhubarb, Cherry & Strawberry Compote
Château Guiraud (Sauternes) 2005
Button Mushroom & Onion Puff Pastry Tart, Local English Peas, Sherry Vinegar
Colli Orientali del Friuli Rosso, Moschioni “Celtico” (Italy) 2007
Salad of French Green Lentils, Pecans, Frisée & Orange; Carrot Purée, Lamb & Shallot
Reduction
Toro, Numanthia “Termes” (Spain) 2011
Saffron Basmati Rice, Argentine Chimichurri & Cherry Tomatoes, Grilled Zucchini
Carménère, Concha y Toro - Terrunyo (Cachapoal Valley) 2011
There are times that I love to pair individual wines with individual dishes and there other times when I would like to see what the full evolution of
a bottle is like with time and air and a waltz through varied courses. Listed below are a few wines that would hold my attention with our menu at
this moment in the season. – Tony Foreman
Resolve to drink more Champagne– Geoffroy “Ier Cru Volupté” Brut 2006 (Bin 654) is a wine of great fortitude that will develop beautifully
throughout your meal.
Corton-Charlemagne Grand Cru, Domaine Rollin 2006 (Bin 2219) is drinking at its peak. It shows all the power of 2006.
Condrieu, François Villard “Le Grand Vallon” 2010 (Bin 2153) is incredibly perfumed and generous
We purchased a limited number of 2007 reds from Burgundy and I am very happy with how the wines are showing right now.
Bandol, Domaine Tempier “Cabassaou” 2003 (Bin 2252x) A wine of deep, dark sun-fueled power.
Pinot Noir, White Rose “Guillen Vineyard” (Dundee Hills) 2011 (Bin 2526) Pretty lusty structured Burgundian style first class Oregon Pinot
from a great site.
A Gratuity of 20% is suggested to parties larger than five. Please refrain from using cell phones in the dining room.