WINE. INSPIRED. FOOD.
DECEMBER 2008
SMALL PLATES
Romaine Salad 8$
Lardons, garlic croustade, sea salt, parmesan vinaigrette
Grilled Sea Scallops 13$
Fried capers, truffled cauliflower puree, crispy prosciutto
Pear & Blue Cheese 9$
Mixed greens, duck confit, poached pear, roaring 40’s blue, spiced almonds, blueberry vinaigrette
Farm House Salad 6$
Organic greens, grape tomatoes, cucumbers, apple balsamic vinaigrette
Roasted Quail 12$
Pan-seared grit cakes, pesto scrambled egg and smoked cheddar welsh rarebit
Cheese Course 11$
Fresh & dried fruit, mixed nuts, prosciutto, honey comb, water crackers
Winter Greens Salad 8$
Baby spinach, shaved carrot, petite basque and roasted red pepper vinaigrette
Parmesan Risotto 9$
English peas, shitake mushrooms, pimento coulis
Steak Tartare 11$ French Style 13$
Blue cheese croustade, pesto, truffle greens
Hilltop Farm Ostrich 15$
House baked beans, sauteed greens and goat cheese cream
“Tell me what you eat and I will tell you what you are.”
Anthelme Brillat-Savine
BIG PLATES
Mahi Mahi 25$
Chipotle goat cheese mash potatoes, market vegetables, verte sauce, tomato confit
Gemelli Pasta 15$
Zucchini, Squash and Spinach in sweet potato cream sauce
Certified Angus Beef Ribeye 28$
Blue cheese potatoes, market vegetables with port bordelaise
Stuffed Cornish Game Hen 24$
Peterson Farm sausage & cranberry bread pudding, mélange of vegetables, natural reduction
Organic Salmon 24$
Goat Lady Dairy risotto, green beans, roasted tomato beurre blanc
Venison Loin 28$
Butter braised cannellini beans, spinach, black olive bordelaise, choron sauce
Fresh Lump Crab Cakes 25$
Roasted potatoes, spinach, grilled pineapple aioli
Certified Angus Beef Tenderloin 36$
Grilled shrimp, 3 cheese gratin, haricots verts, red wine reduction
Duet of Duck 24$
Grilled breast, leg confit, sweet potato pie, organic greens, warmed blackberry gastrique
Wild Shrimp & Grits 22$
Smoked gouda grits, Giacomo’s andouille sausage, onions, sherry tomato sauce
All Natural Pork Chop 26$
Butternut squash puree, braised swisschard, port fig reduction
Vol-au-vent 15$
Puff pastry, market vegetables, tarragon lemon beurre blanc
Just A “Tad” Bit Better Chef’s Selection Wines
14 Appellations Napa Valley Meritage 2005 140
Dunah Pinot Noir Sangiacomo Vineyard 2006 84
Tandem Chardonnay (Sonoma County) 2006 76
Clark-Claudon Vineyard Cabernet Sauvignon 2004 125
Merry Edwards Pinot Noir Russian River Valley 2006 91
Twomey Merlot Napa Valley 2004 100
Merry Edwards Sauvignon Blanc (Russian River Valley) 2006 60
Mt Veeder Reserve Napa Valley (Meritage) 2004 130
Torbreck Shiraz “The Factor” Barossa Valley 2005 162
Duckhorn Vineyards Merlot (Napa Valley) 2003 110
Hartford Court 4 Hearts Chardonnay 2005 67
Châteaux St Jean “Cinq Cepages” Cabernet Sauvignon 2004 99
Reynolds Family “Persistence” Red Wine 2004 92
Beringer Bancroft Ranch (Howell Mountain) Merlot 2000 130
Châteauneuf-du-Pape E. Guigal 2003 94
Caymus (Napa Valley) Cabernet Sauvignon 2005 112
Life is uncertain, eat dessert first. ~Ernestine Ulmer
Sweet Things
Warm Raspberry Flourless Chocolate Cake with Vanilla Ice Cream 9
Crème Brûlée Cheesecake 7
Warm Bread Pudding 6
Dark Chocolate Tart with White Chocolate Shavings 8
Baked Apple with Carmel and Fresh Whip Cream 8
Executive Chef Tad Engstrom
