Seasonal Menus

First Course:

• Maine shrimp and diver scallop vol-au-vant with Meyer lemon uni beurre blanc
• Paired with - 2008 Pont de Chevalier, Sauvignon Blanc, Knights Valley, California

Second Course:

• Roasted veal with lobster and foie gras risotto, white asparagus and black truffle foam
• Paired with - 2008 Pont de Chevalier, Chardonnay, Knights Valley, California

Third Course:

• Five spiced rubbed duck with toasted barley, fava beans and dried cherry jus
• Paired with - 2007 Knights Bridge, “To Kalon Vineyard”, Cabernet Sauvignon, Knights Valley, California

Fourth Course:

• Ribeye of beef with potatoes Anna and compound butter
• Paired with - 2006 Pont de Chevalier, Cabernet Sauvignon, Knights Valley, California