Holiday

St. Valentine’s Day Menu
First Course
Your Choice of:
Chicken Consommé with Smoked Chicken Tortellini, Asparagus and English Peas
Talbott, Chardonnay, Cuveé Audrey, Sleepy Hollow Vineyard, Monterey, 2003
                        
Or
 Cauliflower Purée with Soft Cooked Egg, Fried Cauliflower and Truffle Butter
 Calera, Viognier, Mt. Harlan, Central Coast, 2007
 Second Course
Your Choice of:
 Huachinango with Braised Fennel, Picholine Olive and Meyer Lemon
Laird Family Estate, Pinot Grigio, Cold Creek Ranch, Carneros, 2007
 Or
 Butter Poached Lobster with Roasted Beets, Endive and Kumquat Marmalade
Tablas Creek Vineyards, Esprit de Beaucastel, Blanc, Paso Robles, 2006
 Main Course
Your Choice of:
 Sonoma Duck Breast with Warm Duck Confit Salad
Braised Celery Heart, Arugula, Apple, Shaved Turnip, Walnuts
Lane Tanner, Pinot Noir, Santa Barbara County, 2006
 Or
 Filet Mignon with Mushroom Crust
Potato Puree, Rapini and Bordelaise Sauce
 Chateau Montelena, Cabernet Sauvignon, Napa Valley, 2005
 Dessert
Your Choice of:
 Chocolate Pot de Crème, White Chocolate Malted Ice Cream
Chocolate Cherry Scooters
Edmeades, Late Harvest Zinfandel, Mendocino Ridge,2004
 Or
  Tahitian Vanilla and Blood Orange Baked Alaska, Clove Crème Anglaise
 Pacific Rim, Muscat Vin De Glacier, Monterey County, 2006
 $75/$115 with Paired Wines
Artisan Table Every Thursday Evening at 6:30 p.m.
A 7.75 % Sales Tax Will Be Added To The Price Of All Food and Beverage Items Served