Chef's Menu Four for Forty October 3rd

 

SCALLOPS & GNOCCHI

COW'S MILK RICOTTA GNOCCHI, WILTED ARUGULA, JUMBO CRAB, WHITE TRUFFLE BUTTER
FERRARI CARRANO PINOT GRIGIO, RUSSIAN RIVER VALLEY

 

DUCK

DUCK CONFIT AND POACHED FARM HOUSE EGG SALAD, FRIED SHALLOTS, YOUNG HERB SALAD, SHALLOT BACON VINAIGRETTE
BUENA VISTA PINOT NOIR, CARNEROS

 

LAMB AND SEABASS

ROSEMARY, FLUER DE SEL CRUSTED COLORADO RACK OF LAMB, OVEN ROASTED SEABASS, CARAMELIZED FENNEL RISOTTO, GARLIC FRENCH BEANS
BARREL MONKEYS SHIRAZ, AUSTRALIA

 

CHOCOLATE & CARAMEL

BITTERSWEET CHOCOLATE AND CARAMEL TORT, BOURBON ANGLAISE, WHIPPED CREAM
GRAHAMS, SIX GRAPES RESERVE, PORT

 

 

CHEF D' CUISINE, BEN VAUGHN