Spring 2010

1st Course Selection
Salad of Baby Greens, Pea Tendrils, Spring Vegetables, Fine Herbs Citrus Vinaigrette
Cup of Wood Fired French Onion Soup Gratinee
Dry Reisling - 2008 - Dr. Loosen - Mosel

Entree Selection
Wood Fire Roasted Chicken Breast Herbs de Provence
cherry port glace, lobster orzotto primavera, spring vegetable
Cotes du Rhone - 2004 - Guigal - France

Canadian Walleye en Papillote, Lobster Lemon Dill Butter
spring vegetables, potato trio, in parchment pouch
Macon Villages - 2008 - Drouhin - Burgundy

Filet Mignon & Shrimp Scampi
red currant demi glace, béarnaise sauce, yukon gold potato celeriac mousse, vegetable
Pinot Noir - 2007 - Hahn Estates - Central Coast

Dessert Selection
Chocolate Espresso Pot de Creme
Late Harvest Zinfandel - 2007 - Dashe - Dry Creek Valley

Lemon Curd Pot de Crème
Sticky Chardonnay - 2008 - Stump Jump d'Arenberg - Australia

$38 p.p.         $50 p.p with wine pairings