Harvest Dinner October 22, 2010

Join us in celebrating the changing seasons with a 5 course meal featuring local produce and spectacular wines. Please call to make reservations. 

Menu created by Chef Rachel Kesley and Sous Chef Jo Barrett

Amuse:

Chestnut and savory pear Bruschetta. Served on a sweet potato cracker and topped with French cheese and a fig compote.

Pairing: Danielle De L’ansee (Loire Valley)

1St Course:

Squash 3 ways:

A spicy kabocha squash bisque, with a pumpkin oil drizzle and crispy squash garnish with a smoked sea salt.

Pairing: Petit Petit (California)

2nd Course:

A sweet walla walla onion pate, served with herbed corn bellini, and a rosemary apple mustard.

Pairing: Magnificent Riesling (Washington)

Main

  1. A crispy potato nest filled with a truffled white bean and cauliflower puree. Topped with roasted broccoli raab, and a roasted mushroom demi, with a pomegranate reduction.

Pairing: Rivetto Docetto D’ Alba

or

  1. A carmalized shallot and herbed tofu endive purse. Served with a creamy beet sauce, blackberry balsamic reduction, and sautéed greens.

Pairing: La Mano (Spain)

Dessert:

Pumpkin spiced beignets with a trio of dipping sauces. 

Pairing: Gruet Demi-Sec (New Mexico)

The Dinner is $60.00 with Wines or $50.00 without. Please ask about Gluten Free options.