Roasted Apple & Butternut Squash Soup

Shittake Mushrooms

Crisp Pancetta

Sauvignon Blanc, Vina La Rosa, 2008

Truffle & Fontina Ravioli

Sweet Potato Puree

Fried Sage Cream

Sangiovese, Cantina di Montalcino, 2007

House Smoked Salmon

Sweet Corn Pudding

Cranberry Marmalade

Reserve Malbec, Vinas de Vila, 2005

Duck Leg Confit

Braised Red Cabbage

Roasted Fennel Puree

Rosemary Oil

Rioja, Cantos de Valpiedra, 2005

Choclate Plum Pudding Cake

Tart Cherry Coulis

Zinfandel, X Winery, 2006

Grilled Shrimp wrapped in Pancetta served with a Lemon Aioli

Duca di Castelmonte Notorius Grillo 2007, Sicilia

Pork & Polenta Terrine with Truffled Marsarpone

Bava Barbera d’ Asti Libra, 2006, Piamonte

Portobello Mushroom Risotto with Herbed Goat Cheese

Ormanni Chianti Classico 2005, Toscana

Grilled Lamb Chop with Red Onion Marmalade and Celery Root Puree

VillaBella Ripasso Valpolicella Superiore Classico 2005, Verona

White Chocolate Banana Bread Pudding with Crème Anglaise

Grotta Del Sole Fiano de Avellino 2007

Duck Confit Ravioli

with winter squash, brown butter

Ormanni Chianti Classico 2005

Stone Crab and Frisee Salad

with pommengranite, carrot, pecans, Villa Cordevigo extra virgin olive oil

Consilio Pinot Grigio 'Trentino' 2007

Grilled Swordfish Putanesca

with smoked fontina risotto

Libera Barbera d'Asti 2006

Pan Seared Veal Sweetbreads

with wild mushrooms, demi-glace, truffle oil, blue cheese crisps

Villabella Ripasso Valpolicella Classico Superior 2004

Grilled Pear Steaks

with polenta frites, honey lavendar mascarpone

Duca di Castelmonte Zibibbo N/V from Siclia

Antipasto

Involtini de Melanzane- Sicilia

Mozzarella in Carroza- Campania

Insalata di Calamari- Calibria

Primi

Rigatoni con filetto di pomodoro- Campania

Bucatini con pesces spada- Sicilia

Secondi

Pollo alla pepperonata- Basilicata

Vitello al Masala- Sicilia

Salmone con zicchini- Puglia

Contorni

Broccoli rabe & arrosto patate

Dolce

Sorbetto

Vino

Duca de Castelmonte Notorius Grillo 2008, Sicilia

Bava Barberad'Astin Libera 2006, Piemonte

Oppida Aminea Caucino Greco 2007, Campania

VillaBella Ripasso Valpolicella Classico Superiore 2005

Reception

Sauvignon Blanc, '07 Lake County
Tomato Basil Typhoon Roll, Asian Tacos

First Course

X White Blend, '08 North Coast
Sashimi Sampler — Salmon w/Pineapple Peppercorn Shallot Lime Relish
Mango Salad wrapped in Fluke w/red pepper paste
Cumin Coriander cured Hamachi

Second Course

Chardonnay, '07 Carneros
Grilled Wild Striped Bass Collar w/ daikon, scallions, soy sauce

Third Course

Petite Sirah, '05 Paso Robles
Grilled Maple Leaf Farms Duck Breast, spicy basil sauce

Fourth Course

Organic Zinfandel, '07 Nova Vineyard, Lake County
Tuna Toro w/ wasabi & soy sauce, Tuna Tataki w/ sriracha ponzu

Fifth Course

Fresh Fruit Dessert

PRESTON DRY CREEK "ORGANIC" SAUVIGNON BLANC'07

SMOKED SALMON BLT

Smoked Salmon layered on toasted Brioche with Sun-dried Tomato Aioli, Panchetta, and Arugula, Served with Potato Gaufrette and grated Parmesan

X WINERY CARNEROS "TRUCHARD VINEYARD" CHARDONNAY'06
ROBERT YOUNG ESTATE ALEXANDER VALLEY CHARDONNAY'05

BUTTER POACHED LOBSTER TAIL

Served on a bed of Balsamic tossed Watercress & Frisee with Teardrop Tomatoes, Truffle Oil and Lentil Sprouts

PRESTON DRY CREEK "ORGANIC" ZINFANDEL'06

BRAISED SHORT RIBS

With Apple-Oat Griddle Cakes, Balsamic Onion-Parsnip Puree, Pan Jus Reduction and crumbled Blue Cheese

X WINERY NAPA VALLEY CABERNET SAUVIGNON'06
ROBERT YOUNG ESTATE ALEXANDER VALLEY "SCION" CABERNET'04

BEEF TENDERLOIN

Oven roasted Tenderloin of Beef with Roast Tomato-Manchego Tart, Swiss Chard with Bacon, Cabernet Glaze and Roast Shallot Butter

CHATEAU POTELLE LATE HARVEST "ZINIE" NV

WHITE CHOCOLATE BROWNIE SUNDAE

With Chocolate Ice Cream, Peanut Butter Mousse and Caramel Sauce