From the Farm...
Essence of heirloom tomatoes oven-roasted with olive oil, garlic and
fresh thyme, with tomato "pearls" and basil oil.
Wine suggestion: 2008 Preston Sauvignon Blanc
...The Ocean...
Butter-poached sablefish on a friture of leeks
and shallots with a Daube-style sauce.
Wine suggestion: 2003 Tablas Creek "Esprit de Beaucastel Blanc"
...The Forest
Grilled medallions of venison on braised red cabbage
with a juniper berry sauce.
Wine suggestion: 2005 Wild Hog Zinfandel, Mendocino
Three course menu: $52.50
With a glass of each suggested wine: $78.00
Please, no substitutions.
