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


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)


  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


  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)


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.