A La Carte Menu   -   Bistro Menu   -   Holiday Menu   

Too many good choices?
Can't decide what to order?
Chef Anderson has the answer:

1^st

Fish Soup with Gruyere Cheese and Garlic Croutons
J Sparkling Vintage Brut 2001 - Russian River Valley

2^nd

Seared Aged Goat Cheese Crottin with Grilled Applewood Pear-Endive Salad
Toasted Hazelnuts, Honey and Banyuls Vinaigrette
Murphy-Goode Reserve Fume Blanc 2002 - Alexander Valley

3^rd

Sauteed Sea Bass with Braised Artichoke and Wild Mushroom Ragout
Lobster Fumet and Watercress
Landmark "Overlook" Chardonnay 2004 - Sonoma County

4^th

Pan Seared Duck Breast with Savory Bread Pudding, Orange-Cognac Reduction
and Fennel-Clementine Salad

or

Herbs de Provence Crusted Rack of Lamb with Red Potatoes Persillade
Green Beans a la Paloise and Pomegranate Reduction
Hartford Court-Land's Edge Pinot Noir 2005 - Sonoma Coast

5^th

Trio of Desserts
Lilly Pilly - Noble Blend 2002 or 1992 Smith Woodhouse Late Bottled Porto