Seven courses for $75/person

Wine Pairings selected by Chef Nathan for an additional $35/person

Choose one selection on courses #3,5,6

#1  Beet & Blue Cheese Mousse, Wonton Cone
    (This item can be ordered a la carte, $2)

#2  Soy Paper, Prosciutto, Mango, Basil, Honey-Chili

~Paired with Waterbrook Pinot Gris 2013
     (This item can be ordered a la carte, $5)

#3  Choice of:

• Pumpkin-Bay Shrimp Bisque, Pepitas, Smoked Paprika
• Arugula, Fresh Fig, Orange, Gorgonzola, Pistachio, Red Wine Reduction
• Steamer Clams, Pork Belly “Char Siu”, Roasted Cherry Tomatoes, Spicy Cabbage

~Paired with Saviah Pinot Noir 2011
(Each item in this course can be ordered a la carte, $15)

#4    Intermezzo 

#5  Choice of:

• Cider-Balsamic Braised Pork Shoulder, Hubbard Squash, Brussels Sprouts, Chanterelles
• SNF Wagyu Tri Tip, Carrot Puree, LIttle Potatoes, Green Beens, Red Wine Jus
• Fennel Dusted Lamb Chops, Saffron Farro, Grilled Vegetables, Red Pepper Coulis
• Honey-Soy Glazed Sockeye Salmon, Dungeness Crab, Sweet Corn, Spinach

~Paired with Long Shadows Saggi 2010
 (Each item in this course can be ordered a la carte, $44)

#6  Choice of:

• Vanilla Peach Panna Cotta, Blue and Blackberries, Whipped Cream
• Caramelized Banana, Banana Ice Cream, Apple-Bourbon Beads, Powdered Nutella
• Cheese Plate, Apples, Walnut
• Chocolate Croissant Bread Pudding, Orange Caramel, Chantilly

~Paired with Beresan Camenere 2012
 (Each dessert item here can be ordered a la carte, $12)

#7  Fig, Chocolate, Almond
       (This item can be ordered a la carte, $1)