Gourmand Tasting Menu

ahi tuna tartare
hawaiian heart of palm, avocado
cilantro, ginger wasabi emulsion 
2007 Maximin Grünhäuser Riesling, Germany

seared maine diver scallop
double smoked apple bacon, parsnip mouseline, organic baby brussel sprouts
preserved meyer lemon butter
2007 Domaine de Vaufuget Vouvray France

new zealand sea bream
american kobe beef hash
butternut squash, chanterelle mushrooms, sherry veal glace
2006 Delta Vineyard Pinot Noir New Zealand

hudson valley foie gras
salt cured torchon of foie gras, griottine cherries, sourdough toast points
2003 Château d'Arche Grand Cru Sauternes

colorado lamb loin
herb gnocchi, jerusalem artichoke,  porcini mushrooms, broccoli rabe
 blood orange lamb jus
2005 Lengs and Cooter Shiraz South Australia

artisan cheese plate
classical accompaniments
NV Delaforce "His Eminence's Choice" 10 year Port

spiced pear soufflé
our daily inspiration highlighting seasonal ingredients
2007 Coppo Moscato di Asti Italy