STARTER
:
Wild Mushroom Ravioli pecorino, crispy shallot, truffled mushroom jus
Maine Diver Sea Scallops roasted shallot puree, preserved lemon, herbed tomato, nage, mache
Cream of Sunchoke Soup pancetta, sunchoke chips, chive oil
Arnett Farms Pear Salad point reyes blue cheese, endive, arugula, sherry mustard, walnut, vinaigrette
Wine: Neyers 304 Chardonnay, Napa Valley
Beer: Allagash White Ale, Portland ME
ENTREE:
Goat Cheese Gnocchi baby golden beet, arugula pesto, hazelnut, aged balsalmic
Local White Sea Bass lobster ravioli, melted leek, cockles, saffron potato, bouillabaisse broth
Dry Aged N.Y. Steak potato fondant, porcini mushroom, braised black kale, bone marrow jus
Berkshire Pork Chop smoked butternut squash, brussels hash, sage brown butter
Wine: Silver Palm, Cabernet Sauvignon, North Coast, CA
Beer: Firestone Velvet Merlin Oatmeal Stout, Paso Robles, CA
DESSERT:
Bananas Foster puff pastry, caramel custard cream, caramelized rum banana, banana sherbet
Panna Cotta Parfait espresso panna cotta, coffee gelee, orange panna cotta
Bacon German Chocolate Cake coconut cream anglaise, crispy bacon, meringue straws
Wine: FFS Moscato
Beer: The Dudes Grandma’s Pecan BrownAle, Torrance, CA
