First Course
Sautéed Shrim 14.00
-Lemon, White Wine, Tomatoes, and Feta Cheese
Moschofilero, Boutari, Mantina ’06 9.00
Gâteau of Crab 12.00
-Lump Crab, Orange Fennel Cream, and Tomato-Fennel Slaw
Godello,Vina Godeval, Valdeorras ’06 9.00
Arancini Crispy Risotto 10.00
-with Italian Sausage, Quattro Formaggi, and White Truffle Aïoli
Monastrell, Juan Gil, Jumilla ’05 10.00
Seared Tuna Carpaccio 13.00
-Spiced and Seared Ahi Tuna topped with Stone Fruit Relish and Blackberry Vinaigrette
Gewürztraminer, Trimbach, Alsace ‘06 10.00
Cheese Course Trio 14.00
-Lemon Ricotta from Central Florida, Kasseri from Greece, and Fourme d’Ambert from Auvergne, France
Benziger Merlot, Sonoma ‘05 11.00
Quail Tortellini 12.00
-Tomato Water and Blood Orange Infused Oil
Chateau Lamargue, Costières de Nîmes Rose ’06 9.00
Soup and Salad Course
Florida Yellow Tomato Gazpach 9.00
-Tomato Relish and Chive Oil
Palomino, Williams & Humbert Dry Sack Medium Sherry, Jerez-Xérèz 8.00
Goat Cheese Truffle Salad 9.00
-Cracked Pepper, Sesame, and Tomato Truffles with Arugula, Frisée, Nueske Applewood Smoked Bacon, and Baby Beets
Albariño, Martin Códax, Rías Baixas ’07 9.00
Salad of Romaine Lettuce 9.00
-Citrus Greens, Maytag Blue Cheese, Roasted Peppers, and Late-Harvest Riesling Vinaigrette
Viognier La Violette, Jean-Luc Colombo, Rhône ’07 9.00
Main Course
Braised Veal Shank 46.00
-Carrot-Potato Purée, Roasted Vegetables, and Toasted Citrus Gremolata
Silverado Fantasia Sangiovese Blend, Napa ’06 17.00
Pan-seared Coho Salmon 33.00
-Fingerling Marble Potatoes, Brussel Sprouts, Tossed with Applewood Smoked Bacon, and Violet Mustard Cream
Villa Maria Sauvignon Blanc, Private Bin, Marlborough ’08 9.00
Filet Sicilian Oak-grilled Filet of Beef 41.00
-with Sweet Vidalia Onions, Peppadew and Banana Peppers, Quattro Formaggi Crushed Potatoes, and Veal Glace de Viande
Stonestreet Cabernet Sauvignon, Alexander Valley ’05 19.00
Berkshire Pork Two Ways 35.00
-Pork Tenderloin and Braised Pork Belly with Herbed Gnocchi, Heirloom Apples, Swiss Chard, and Madeira Broth
King Estate Pinot Noir, Oregon ’07 13.00
Roast Chicken Breast 30.00
Tanglewood Farms Chicken with Pappardelle Pasta, Wine-braised Artichokes, Grape Tomatoes, Basil Pesto, and a Savory Chardonnay Broth
Sonoma Cutrer Chardonnay, Russian River Ranches ‘07 12.00
Pan-seared Halibut 33.00
-Red Wine Risotto with Roasted Mushrooms and Lemon Thyme Broth
-Chablis Village, Domaine Voceret, Burgundy ’06 13.00
Seared Tofu 22.00
-Zucchini, Tomato Compote, Roasted Mushrooms, and Lentils
Frog’s Leap Zinfandel, Napa ’06 13.00
Braised Short Ribs 37.00
-Creamy Polenta, Sautéed Greens, and Blood Orange Demi-glace
Valpolicella, Ripasso La Colombaia, Veneto ’05 12.00