DAILY 3 & 5 COURSE MENUS - April 2013
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menus, pairings and prices are subject to change daily

THREE COURSE  35
roasted beet salad
orange, walnut, arugula, radish

roasted pork shoulder
white bean ragu, braised greens, bacon, glazed onion

bread pudding
vanilla anglaise

THREE COURSE WINE PAIRING  23 
2010 Cave de Viré “Les Charlottes” - Mâcon-Village
2008 Monje - Tinto Tradicional
2005 Bacalhôa - Moscatel de Setúbal

THREE COURSE LUSTAU SHERRY PAIRING 15
Light Fino - Solera Reserva “Jarana”
Oloroso - “Don Nuño”
Pedro Ximénez “San Emilio”

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FIVE COURSE  60
winter squash soup
pepitas, parmesan cheese

fresh fettuccine
poached farm egg, truffle, micro herb

steelhead
bonito broth, soba noodles, shiitake mushroom

hanger steak
onion confit, pancetta fingerling, tobacco onion, wild mushroom

chocolate espresso pots de créme
almond biscotti

FIVE COURSE WINE PAIRING  55 
Domaine du Vieux Pressoir Brut 2011 Laurent Tribut - Chablis
2010 Méo-Camuzet - Bourgogne Rouge
2008 Long Shadows Collection - “Pedestal” - Merlot
1989 Kopke Colheita - Port

FIVE COURSE LUSTAU SHERRY PAIRING 40
J.C. Gutiérrez Colosía - “Juan Sebastian Elcano” - Fino
Equipo Navazos - “La Bota de Fino”
Fernando de Castilla - “Antique” - Palo Cortado
Emilio Lustau - “Emperatriz Eugenia” - Very Rare Oloroso
Emilio Lustau - “San Emilio” - Pedro Ximénez