Menu June 11-13 2020


Dinner A:

Breast of Duck w/ Coconut Curry Vegetables Over Noodles

Served w/ Green Papaya/Mango Peanut Salad in Thai Chili Vinaigrette.

Homemade White Chocolate Butterscotch Blondies for Dessert

Suggested Wine Pairing : Grey Monk Gewurtztraminer, Canada $28

 

Dinner B:

Seared Loin of Lamb with Sausage, Bacon and Duck Cassoulet. 

Served w/ Roasted Erdmann’s Farm Spiced Carrot Salad w/ Pistachio, Fresh Mozzarella and Cherry Vinaigrette. 

Homemade White Chocolate Butterscotch Blondies for Dessert

Suggested Wine Pairing : Four Vines Zinfandel, California $28

 

Dinner C:

Thin Sliced Beef Tenderloin on Gruyere Cheese Toast with Caramelized Onions and Thyme Butter Mushrooms

Served w/ Wedge Salad With Tomato, Bacon and Buttermilk Blue Cheese Dressing.

Homemade White Chocolate Butterscotch Blondies for Dessert 

Carmen Gran Reserva Cabernet Sauvignon, Chile $22

 

Sides:

Pecorino Fries w/ Garlic Aioli $7

Chickpea Fries w/ Romesco $9

Argentine Style Beef Empanada w/ Pico de Gallo $8

 Brussels Sprout Salad w/ Citrus Vinaigrette, Egg, Pecorino and Toasted Almonds  $10