Reggiano shards and tomato onion salsa | Suggested Wine: Chandon Brut, California
Lobster salad 26.95
with white endive, pink grapefruit, greens and crème fraiche dressing | Suggested Wine: Gewurztraminer 2005, Pierre Sparr
Sweet pea risotto 22.95
with crisp Yellow Perch, citrus sauce and chervil | Suggested Wine: Lilly Pilly “Noble Blend” B.A. 2002
Seared Yellow Fin tuna 23.95
with tuna tartare, water born greens, Japanese pear, yuzu, jalapeno and coriander | Suggested Wine: Nautilus Sauvignon Blanc 2005, Marlborough New Zealand
Seared foie gras 26.95
stewed rhubarb, brioche, spiced chocolate and praline | Suggested Wine: Chablis 2006, Jean Marc Brocard
Crisp pan fried halibut and scallop cakes 21.95
with lime spiked avocado, cress and citrus aioli | Suggested Wine: Chablis 2005, Jean Marc Brocard
Crisp softshell crab 24.95
with season’s first white asparagus, hollandaise, citrus sauce and cress | Suggested Wine: Noceto Sangiovese 2003, Shenandoah Valley
Linguini with sweet mozzarella 19.95
olive, basil and preserved chili | Suggested Wine: Chianti Colli Senesi 2004, Castello di Farnetella
Bucatini 18.95
with nut pesto and tomatoes | Suggested Wine: Chablis 2006, Jean Marc Brocard
Golden potato gnocchi 19.95
with Woodland mushrooms, reggiano cream and white wine | Suggested Wine: Pouilly Fuisse 2006, Domaine Thibert
Braised rabbit ravioli 20.95
in light reduction, reggiano and crisp sage | Suggested Wine: Valpolicella “La Roverina” 2004, Speri
Seared Dayboat scallops 20.95
with Dungeness crab ravioli, stewed tomatoes and citrus sauce | Suggested Wine: Pinot Grigio 2006, Maculan, Breganze
Selection of oysters
on ice with Champagne shallot mignonette | Suggested Wine: Sancerre 2004, Pascal Jolivet
Selection of caviar
with traditional accompaniments | Suggested Wine: Dom Perignon ‘98
Soup
Composed Daily
MAIN COURSES
Roasted lamb rack 45.95
with champs, caramelized parsnip, sun chokes and natural reduction | Suggested Wine: Zealer Syrah “Bolero” 2002, California | Suggested Wine*: Hamelin Bay Cabernet Sauvignon 2004, Margaret River
Duckling “Three Ways” 43.95
with crisp confit, pink breast and seared foie gras, with potato galette, natural juices and currants | Suggested Wine: Hamelin Bay Cabernet Sauvignon 2004, Margaret River | Suggested Wine*: Noceto Sangiovese 2003, Amador County
Pan seared bison tenderloin 42.95
with savory crust, squash, sweet onion ravioli, swiss chard and merlot shallot reduction | Suggested Wine: Rosenblum Cellars Zinfandel 2005, California | Suggested Wine*: Hamelin Bay Shiraz/Cab/Merlot "Rampant Red" 2004, Margaret River, Australia
Roasted Quebec Artisan chicken 36.95
with fava bean risotto and roasted organic root vegetables | Suggested Wine: Chianti Classico “Montegiachi Riserva” 2001, Cinughi de Pazzi | Suggested Wine*: Castle Rock Pinot Noir 2005, Mendocino
Roasted veal tenderloin 44.95
with ramp infused spun potatoes, roast ramp bulbs and maple rhubarb jam | Suggested Wine: Guado Al Tasso 2001, Antinori | Suggested Wine*: Hamelin Bay Shiraz/Cab/Merlot "Rampant Red" 2004, Margaret River, Australia
Roasted grouper 44.95
with calamari, stewed tomatoes, sweet onion, capers, green olives and chili | Suggested Wine: Bourgogne Chardonnay 2002, Colin Deleger | Suggested Wine*: Bogle Chardonnay 2005, California
Wild B.C. spring salmon 39.95
with crisp skin, spinach, Cohlmeyers fingerling potatoes and chive citrus butter | Suggested Wine*: Nautilus Sauvignon Blanc 2006, Marlborough New Zealand
Seared Yellow Fin tuna 39.95
with water chestnut and mushroom potstickers, Asian greens and citrus sauce | Suggested Wine*: Nautilus Sauvignon Blanc 2005, Marlborough New Zealand
Butter braised lobster
with leek purses, wilted swiss chard, butter sauce and lobster glaze | Suggested Wine: Pouilly Fuisse 2006, Domaine Thibert | Suggested Wine*: North 44 Chardonnay, Reserve 2005, Niagara
Whole roasted Dover sole
in brown butter with capers, fingerling potatoes and organic sugar beets | Suggested Wine: Cakebread Sauvignon Blanc 2006 | Suggested Wine*: Nautilus Sauvignon Blanc 2005, Marlborough New Zealand
STEAKS
14 oz. U.S.D.A. Prime Striploin 52.95
(Aged 8 weeks) | Suggested Wine: Silver Oak Cabernet Sauvignon ‘97, Napa Valley, California | Suggested Wine*: Noceto Sangiovese 2003, Shenadoah Valley Amador County
10 oz. U.S.D.A. Prime Striploin 40.95
(Aged 8 weeks) | Suggested Wine: Moss Brothers Cabernet / Merlot 2002, Margaret River