We are booked for our third time in May. Our most recent menu (December) was:
Amuse Bouches ~ Belize "Laughing Bird" Shrimp-laced Parsnip Crema: Spiced Creme Fraiche, Crispy Serrano Ham and Basil-infused Oil.
Paired with Lucien Albrecht, Cremant'd Alsace NV
1st Course ~ Miso-cured Yellowfin Tuna and Jonah Crab Roulade: Tiny Greens, Spiced Palm Hearts and Epcot Land Pavilion Cucumbers, Stanley Farms California Finger Limes, Tobikko and Asian Vinaigrette
Paired with Laurenz Singing Gruner Veltliner, Austia 2008
Fish Course ~ Pan Roasted, Fragrantly-spiced Local Bay-boat Red Grouper: Pan Roasted Chioggia Beets, Sun Chokes, and Young Radish With a Citrus-Shellfish Butter Emulsion
Paired with Blaues Haus Chardonnay, Burgenland-Austria 2005
Intermezzo ~ Cassis Ice
Main Course ~ Oak-grilled Colorado Lamb "Porterhouse:" 5 County Cheddar Potato Gratin and Duck-roasted Chanterelle Mushrooms with a Truffle, Cassis and Red Wine Reduction
Paired with Alpha Domus Navigator Bordeaux Blend, Hawkes Bay 2006
Dessert ~ Ginger-laced Genoise Delice Fantasie: Eggnog Ice-cream and Chocolate Accents
Paired with Saracco Moscato d'Asti, Piedmont
We love it! You have a dedicated server and the chef often is "your server." The interaction is wonderful. Have a wonderful time!!!