Dinner Menu

$55 per person

First Course

Cappucino Mushroom Bisque  —  tempura artichoke, fried leeks, Greek feta

Tahini Caesar Salad  —  crispy romaine hearts, spanish white anchovies, pita chips, parmigiano reggiano, tahini dressing

Piquillos  —  grilled chicken stuffed piquillo peppers, ricotta, feta, chickpeas, almonds

Suggested Wine Pairing  —  Heidi Schrock & Sohne, Furmint, Burgenland ($16 glass, $63 bottle)

Second Course

Tagine  —  slow cooked moroccan chicken tagine, apricots, raisins, almonds, couscous, spicy carrots

Salmon  —  pan seared glazed salmon, saon risotto, julienne vegetables, sweet chili peanut sauce

Ciervo  —  grilled elk tenderloin, bacon, potatoes, cream, brussels sprouts, salsa de arándanos

Suggested Wine Pairing  —  Tablas Creek, "Esprit de Tablas," Mouvedre Blend, Adelaida District, Paso Robles ($25 glass, $122 bottle)

Third Course

Key Lime Pie  —  coconut ice cream, white chocolate crémeux

Chocolate Decadence  —  chocolate brownie, chocolate panna cotta, chocolate crémeux, strawberries

Sorbet Trio (Gf)  —  house-made sorbets: moscato, mango, avocado, gluten-free almond tuiles

Galaktoboureko  —  classic Greek phyllo rolls, semolina custard, pistachios, fresh strawberries, vanilla ice cream

Tiramisu  —  elegant and rich layered Italian ladyfinger cookies, cake with espresso, mascarpone egg, mint, strawberries

Suggested Wine Pairing  —  Saracco, Moscato d'Asti ($12 glass, $35 bottle)

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