Chefs
Offerings January 3, 2014
Appetizer
Wild
Mushrooms & Fresh Mozzarella
Shallots, sherry wine reduction, puff
pastry
$9
Entrees
Seared
Porterhouse
Gorgonzola cheese, brandy, caramelized
Vidalia onions, steak potato wedges
$24
Sea
Bass Fillet
Blackened, parmesan peppercorn risotto
$23
Rigatoni
Lobster
Onions, garlic, tomatoes, pancetta,
cream, basil
$22
Dessert
Trio of eggnog cheesecake, macaroons,
pistachio gelato, smoked whipped cream
$10
Featured
Wines
Falesco
Tellus Syrah Italy 2010
Intense ruby red, with aromas of ripe
black cherry and undertones of violets and smokiness with hints of vanilla and
spice
Pairs well with lamb, tortallacci wild
boar any steaks and chops
Sea Glass Reisling California 2012
Tastes of ripe apricot, sweet peaches,
tropical fruit with a hint of honeysuckle
Pairs well with the Sea Bass feature
and Lobster Rigatoni
No comments:
Post a Comment