RECEPTION:
NV • Fagher • Prosecco di Valdobbiandene • Italy

FIRST COURSE:
Gallette Bretone; with Jumbo Lump Crabmeat, Mimolette Cheese and SC peaches in a buckwheat crepe, roasted corn sauce

2003 Chardonnay "Durell Vineyard" • Sonoma Valley

SECOND COURSE:
Garganelli Pasta, Confit of Guinea Fowl Leg, Chanterelle Mushrooms

2002 Syrah • Central Coast

INTERMEZZO:
Fresh Peach Sorbet

THIRD COURSE:
Roasted Certified Angus Beef Loin, local organic farmers market vegetable medley, read wine demi-glace

2000 Affinity • Napa Valley

DESSERT:
Ambassador Torte

2000 Cabernet Sauvignon • Mt. Veeder • Napa Valley.

Head Chef Patrick Maisonhaute
Sous Chef Patrick Bagbey
Garde Manger Brett Watkinson

Hours:
Open 5:30 Tuesday – Saturday| Closed Thanksgiving Day| Closed December 19 – 25