WINK!

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

desert

• 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