We will start taking reservations for February 14th, 2014 at 10:00 AM on February 1st.
Reservations are taken by phone only. (no web reservations)
The menu is set (see below) and consists of five courses. There is a choice of two deserts.
All courses are paired with matching wines.
Cost of dinner is $160.00 per person and includes all food, wine, gratuity and tax.
Please have a credit card available when you make your reservation.
There are two seatings on this night. The early seating is between 5:30 and 6:00 and the late seating is between 8:15 and 8:45.
Please be patient when calling on the 1st as we only have one phone line and receive a large volume of calls.
Cauliflower soup with vaudovan and scallop
Basserman Riesling Troken, Pfalz, Germany 2012
Smoked beet tart tatin with buttermilk and kale
Luca Chardonnay, Mendoza, Argentina, 2010
Lavender spiced duck breast with roasted carrots, gnocchi and pear
Pirramimma Petit Verdot, McLaren Vale Australia 2010
Beef tenderloin with mushrooms, gruyere and borderlaise
Duckhorn Decoy Cabernet, Sonoma, California, 2011
Milk chocolate parfait with salted caramel and hazelnuts
Messias Colheita Port, Portuagal, 1994
This menu is subject to change