Saturday, September 21 Features: Soup: Cream of potato Salad: Roasted golden and red beet salad, with feta cheese, arugula, and sweet plums, topped with a pan-fried zucchini blossom and served with a champagne, concord grape viniagrette and balsamic glaze Appetizer: Steamed mussels with white wine, garlic, shallots, heirloom tomatoes, and mixed herbs Fresh Catch: Grilled Ahi tuna served with shiitake and hen of the woods mushroom duxelle with roasted sun dried tomato and rosemary aoli on galette potatoes with haricot vert Entree - 24oz Wagyu Porterhouse served bone-in or deboned, with smashed potatoes and seasonal vegetables finished with a multi-herb jus Dessert: Cappuccino creme brulee with chantilly cream served with a shortbread cookie
Posted on: Sat, 21 Sep 2013 19:03:08 +0000