canapé*

bavarian cream doughnut,
cured arctic char, roasted beet cream, fennel pollen dust
~Philipponnat Brut Royale Réserve Champagne~

soup*

chestnut consommé
with nantucket bay scallops, crispy pork belly, chestnut tuille
~Silvan Ridge Pinot Gris 2006~

appetizer or salad*

oyster carpaccio with artichoke panna cotta, illinois sturgeon caviar, gaufrette potatoes
~Hubert Brocard Sancerre 2004~

or

frissee salad with taffy jonnah apple salad, sunchoke puree, and little darling cheese fondue with toasted hazelnuts
~Zind Humbrecht Gewurztraminer~

risotto*

organic parsley risotto with vegetable capellinni, warmed tallegio, white truffle emulsion and poached quail egg
~Seis de Luberri 2005~

choice of entrée*

herb roasted ten ounce veal chop with braised veal breast salsify strüdel, served with truffled napa cabbage salad and sauce rossini
~Chateau LaMarche, Bordeaux Superior 2005~

or

butter poached maine lobster with black capellinni, beaujolais pomegranate reduction, roasted salsify logs, lemon thyme emulsion
~Domaine du Vieux Lazaret Châteauneuf-du-Pape 2005~

dessert amuse*

blood orange upside down cake, candied ginger ice cream, huckleberry compote
~Ferreira Porto 20yr~

dessert*

bittersweet chocolate ganache tart, caramel, toasted almonds, candied kumquats and vanilla bean ice cream
~Stone Paddock Isabella 2006~

****************

$90 for seven courses

$ 140 includes wine pairings