5 course chef’s tasting menu

  1. dayboat scallops on potato purée with chanterelle mushrooms and veal demi
    Wine: 2005 Rousset Crozes-Hermitage
  2. bison tartare with potato crisp and caper aïoli
    Wine: 2007 Marchesi Incisa della Rochetta Grignolino d’Asti, Italy
  3. (Courtesy course): shaved oregon black truffle on homemade fettucini
    Wine: I don’t remember, but it was Italian, and it was yummy
  4. crisp duck leg confit on peruvian potatoes with roasted cippolini & apple
    Wine: 2007 Lange Pinot Noir Willamette Valley, Oregon
  5. blackbuck antelope with yams, swiss chard, beech mushrooms, and cider reduction
    Wine: 2004 Glen Carlou Cabernet Blend Paarl, South Africa


  • wink trio
    sampling of lemon meringue pot, crème brûlée, & el rey chocolate cake

    • el rey chocolate cake
      warm flourless chocolate cake made with ‘el rey’ chocolate and zinfandel infused cherries
    • crème brûlée
      creamy vanilla bean infused custard topped with a golden layer of caramelized sugar
    • lemon meringue pot
      tart lemon curd in a crisp meringue cup with candied lemon zest and berries
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