Menus are seasonally driven featuring
the best from our local farmers & artisans

Menu for February 2012

~with sugg ested wine pairings~

PEAR AND SOUR CHERRY PIE 8
cherry and clear creek pear brandy purée with green tea and candied ginger ice cream

NV CHÂTEAU D’ARLAY, macvin du jura, france   13

LEMON AND PISTACHIO TRIFLE 8
raspberry-ginger coulis, candied ginger and toasted pistachio

2010 BROOKS, TETHYS, late harvest riesling   10

BUZZING CANYON HONEY CAKE 8
blueberry compote, basil-almond crème anglaise and candied almonds

2008 ANDREW RICH, gewürztraminer     11

BAKED CHOCOLATE PUDDING 8
ladyfinger cookie crumble, “tiramisu” crème anglaise and chocolate rum sorbet

NV ALVÉAR, solera cream, pedro ximénez     10

VANILLA BEAN PANNA COTTA WITH BLOOD ORANGE GELÉE 8
citrus mint salad, candied orange zest, and lime granita

FRANCIS TANNAHILL, PASSITO, roussanne, marsanne, viognier     10

APPLE AND ALMOND CRUMBLE TART 8
oatmeal shortbread, almond frangipane, and salted caramel ice cream

2003 CHÂTEAU GUIRAUD, 1er cru classé sauternes, france     15

VALRHONA SINGLE ORIGIN CHOCOLATE TERRINE 8
cocoa nib praline and muscovado lace wafer

NV MAS AMIEL, 10 year vin doux naturel     20

CHEESE each selection  5

vintage ewe, sheep’s milk, holland
hook’s tilston point, cow’s milk, wisconsin
maxorata, raw goat, spain

ICE CREAM 3/each
vanilla bean, chocolate hazelnut, brown butter rum

SORBETS 3/each
blueberry, brandied apple, passion fruit

SWEETS 3/each
dark chocolate truffle. freddy guy’s hazelnut biscotti, warm chocolate chip cookies