Sample Summer Menu

Changes Daily

Prix Fixe     $16

Amuse, Choice of Dessert and Petits Fours
(with wine pairing, $9 additional)
(Ice Wine, Vidal Colio Estate 2002, $22)

Today's Dessert Choices

Fromage Blanc Island "Cheese Cake"
(Il Santo, Zari)

Yellow Water Melon Sorbet and Lemon Curd
on Crème Fraîche Cream with Yellow Tomato Puree
(Quady Essensia Orange Muscat 2011)

Warm Almond Biscuit with Toasted Almond Chantilly
and Cherry Granita on Poached Cherry
(Malvasia di Casorzo Dolce 2013)

Brown Sugar Panna Cotta with Strawberry Sorbet
and Frosted Pistachio
(Moscato d’Asti, Bricco Quaglia 2013)

Flavor Queen Pluot Brûlée on Vanilla Angalise (Supp. $2)
with Basil Sorbet and Sweet Basil Seed
(Campbells Rutherglen Muscat)

Warm Chocolate Tart
with Pink Peppercorn Ice Cream and Red Wine Sauce
(Churchill Graham Reserve Port)

Today's Selection of Cheeses
with Herb Biscuit and Date Puree


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