APPETIZERS Diver Scallops and Maine Lobster layered in a Filo Dough Round over Garlic Tomato Coulis with Thyme Essence. Fresh Sashimi of Number 1 Grade Ahi with a Salad of Daikon Sprouts and Napa Cabbage. Lobster Ravioli with Truffle and Chive Sauce. ENTRÉES Skillet-Roasted Veal Chop with Mushrooms, Roasted Garlic, and Fresh Thyme Quail Stuffed with Sweetbreads Served with Black Rice in a Chablis Wine Sauce Imported Fresh Dover Sole Cooked on the Bone, Deboned in the Kitchen and Served with Hazelnut Lemon Sauce. DESSERTS Raspberry Feuillette Peach Cobbler Gourmet Fresh Sorbets | BEST OF THE CELLAR Almost 700 Selections including:
Araujo
Bryant Family
Duckhorn
Merry Edwards
Grgich Hills
Lewis Cellars
Helen Turley’s Marcassin
Martinelli
Patz & Hall
Paul Hobbs
Peter Michael
Quilceda Creek
Rochioli
Seasmoke
Williams Selyem Red and White Burgundies, including Valley’s Best Selection of Romanée-Conti.
Large Collection of Bordeaux
Wide Range of Vintages
Great Selection of Half Bottles
Moderately Priced |
