Reception:
2001 • Newton Chardonnay • 58% Nappa Valley 42% Sonoma County

FIRST PLATE:
Poached Maine Lobster Tail, Springhouse farms organic harcot vert, Goat cheese cream.

2003 • Ceretto "Blange" Arneis • Doc • Piemonte, Italy


SECOND PLATE:
Fresh Golden Chanterelles, Rognon d'Agneau flambe, herb demi-glace

2002 • Cloudy Bay Pinot Noir • Marlborough, New Zealand

THIRD PLATE:
Heirloom tomato & Mozzarella di Bufala salad

2000 • Monsanto Chianti Classico Riserva • D.O.C.G. • Tuscany

INTERMEZZO:
Strawberry & Champagne sorbet

PRINCIPAL:
Roast Saddle of Lamb, savory Mille-feuille with organic zucchini, Fontina Cheese, and Idaho potatoes. Bing cherry demi-glace

2001 • Chateau La Nerthe • Chateauneuf-Du-Pape

DESSERT:
South Carolina Peach Parfait, grilled peach compote, peach coulis

NV • Veuve Clicquot Demi-Sec • Champagne

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

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