Chef Tasting Menu - $39 (Optional Wine Pairing - $24)

Amuse Bouche
Crispy Taro & bacon Pancake with truffled aioli

Seared Diver Scallop with lobster bisque flavored with lemon grass and ginger
(Marsanne/S.Blanc/Chardonnay - CMS 2007 Washington State)

Roasted Wild Striped Bass with citrus soy foam and sauteed shiitake and spinach
(Douglass Hill Chardonnay 2007 California)

Braised Beef Short Rib with celery root puree, sauteed chanterelles and crispy parsnips
(Monastrell/Syrah/Tempranillo - Altos del Cuco 2007 Spain)

Flourless Chocolate Torte
With Mint ice cream and dried cherry compote
(Fonseca Bin 27 Porto)