: Farm To Table
FARM TO TABLE MENU
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- HORS D'OEUVRES
- OYSTERS citrus mignonette, fresh horseradish crème
- WILD MUSHROOM STRUDEL shitake, cremini, goat cheese, black truffle oil
- CHATEAU DE LA ROCHE 2006 Sauvignon Blanc, Touraine, France
- PLATED
- WILD GREEN SALAD point reyes blue, citrus, meyer lemon vinaigrette
- HUBER HUGO 2006 Grüner Veltliner, Austria
- PAN SEARED HALIBUT stringozzi orange pasta, fennel broth
- CALLIA ALTA 2007 Shiraz Malbec, Argentina
- RED WINE MARINATED LAMB savory greens, bacon, roasted garlic, demi-glace
- THE PINES 1852, 2005 Big Red, Columbia Valley
- DESSERT
- SEMOLINA CAKE caramelized pears, crème fraiche
- RUDOLF MÜLLER 2006 Riesling Auslese, Germany
