June 9th, 2014 6:30
Pacific Jumbo White Shrimp sautéed with caper berries over fresh fennel, drizzled with lemon basil olive oil, served with:
Mer Soleil 2012 Silver Chardonnay – Mineral-driven nose with citrus… Mid-palate reveals ripe exotic fruit and lemons. Laser sharp minerality carries through from start to finish on both palate and aroma.
Napa Valley Salad arugula, endive, grilled marinated eggplant and roasted peppers, topped with yellow and red heirloom tomatoes, bread crusted goat cheese, drizzled with mustard vinaigrette, served with:
Mer Soleil 2011 Chardonnay Reserve – Golden-hued in color, opening up with opulent aromas of peach, Honeycrisp apple and citrus blossom, with notes of warm baking spices from the barrel…complexities of caramel apple, nectarine, pear, buttered popcorn and mouth-filling richness on the palate.
Homemade Ravioli fresh pasta sheets stuffed with Montana Duroc Pork from Salmon Creek Farms, Provolone cheese and chestnuts, sautéed with porcini mushrooms, pancetta rosemary, sage, thyme, topped with shaved Pecorino Romano, served with:
Belle Glos 2012 Las Alturas Pinot Noir – Dense, dark garnet color; Aromas of juicy dark fruit, moist soil, vanilla and coco burst out of the glass… plum, cured meats and root beer enliven the senses. This wine has structural integrity with great depth. The balanced acidity leads to a supple finish.
Belle Glos 2012 Clark & Telephone Pinot Noir – Deep scarlet color; out of the gate, aromas of cinnamon, cranberry and a hint of ginger tease for a taste. The palette turns into Christmas in the mouth…sweet baking spices and tart berries…a lively acidity round out the long, sinuous finish.
Prime Certified Omaha Beef Short Rib, braised in red wine and slow roasted with tomatoes, carrots, onion, served on a bed of creamy Gorgonzola white polenta with caramelized pearl onions and Brussels sprouts topped with goat cheese, served with:
Caymus 2012 Cabernet Napa Valley “This wine exemplifies our style of Cabernet out of a great vintage—deep color, rich, concentrated and balanced. 2012 celebrates 40 years of producing our pride and joy, Caymus Vineyards Napa Valley Cabernet Sauvignon.”- Chuck Wagner, Owner/Winemaker
Formaggio e Frutta Accasciato, Cambozola, Grana Padano, Gorgonzola, Parmigiano-Reggiano, Havarti and Taleggio cheese with grapes, walnuts, dried apricots, dates, cranberries and honey, served with:
Caymus 2011 Special Selection Cabernet – A rich, dense ruby color, nose of blackberry and currant… with complex aromas of black licorice, anise and crème de cassis. On the palate earthiness, with brown spice, cigar box… and ripe dark fruits that linger throughout the long finish.
$125 per person all inclusive of tax and gratuity, pre paid reservations only