Four-Course Epicurean Escape Tasting Menu


Roasted Crimson and Golden Beet Salad
Baby Arugula, Orange Supremes, Fine Herb Vinaigrette, Amaltheia Organic Chevre
2009 Mt. Nelson Sauvignon Blanc, Marlborough, New Zealand

Roasted Forest Mushrooms & Truffled Amaltheia Goat Cheese Spring Rolls
Sesame Cashew Cream, Petite Spinach Salad and Candied Five Spice Cashews
2008 Champalou Vouvray, Loire Valley, France

Sorbet Intermezzo - Chef's Choice


(choice of one)

Pan-Seared Rocky Mountain Elk Loin
Forest Mushroom Bread Pudding, Grilled Asparagus, Brandy Peppercorn Demi-Glace
2007 Chateau Belle-Graves, Lalande de Pomerol, Bordeaux, France

Sweet Corn and Brioche Stuffed Roasted Quail
Farro and Andouille Sausage Salad, Braised Greens, Ancho-Chile Demi-Glace
2009 Wallace Brook Cellars, Pinot Noir, Willamette Valley, Oregon


Molten Chocolate Cake
Pecan Shortbread, White Chocolate Whipped Cream
Fonseca Bin 27, Ruby Port

Representative sample menu, subject to change. Please let us know in advance if you require any substitutions. Tax and gratuity not included.