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TASTINGS
The Tasting Menu has been created so you can enjoy signature dishes. Chef Pascal showcases the best seasonal products available with a 5 course Tasting Menu, offered on the first Tuesday of the month. Price is $75 per guest.
Private Tasting's are held while the restaurant is closed. Whether you are a Wine Connoisseur or interested in a private tasting of Chef Pascal's culinary talents, you are in for a spectacular evening. The private tasting will include 4 hours of private dining in our restaurant with hors d'oeuvres so you can mingle with your guests, followed by a scrumptious 5 course tasting menu. There is a minimum of 15 and a maximum of 25 guests. Pricing is $100 per person.
If needed, Chef Pascal will offer suggestion on various selections of wines that will compliment the tasting menu.
The Tasting Menu has been created so you can enjoy signature dishes. Chef Pascal showcases the best seasonal products available with a 5 course Tasting Menu, offered on the first Tuesday of the month. Price is $75 per guest.
Private Tasting's are held while the restaurant is closed. Whether you are a Wine Connoisseur or interested in a private tasting of Chef Pascal's culinary talents, you are in for a spectacular evening. The private tasting will include 4 hours of private dining in our restaurant with hors d'oeuvres so you can mingle with your guests, followed by a scrumptious 5 course tasting menu. There is a minimum of 15 and a maximum of 25 guests. Pricing is $100 per person.
If needed, Chef Pascal will offer suggestion on various selections of wines that will compliment the tasting menu.
SAMPLE MENU
Passed Hors D'oeuvres
Chef's Selection, Armance B. Brut
First Course
Duck Confit with pine nuts, sun-dried cranberries and arugula served in a cheese tuile basket
Redwood Valley Fume Blanc 2007
Second Course
Lasagna with black trumpet, porcini and truffle mushrooms
Heritage Vineyards Petros Proprietary Blend 2002
Third Course
Seafood Duo:
Jumbo lump crab cake with lobster bisque, micro cilantro and Tobyko Crispy Chilean Sea bass with shrimp risotto, merlot glaze
Heritage Vineyards Tryfon Zinfandel 2005
Fourth Course
Wild Boar stuffed with black currents and feta cheese pumpkin and potato gratin
Heritage Vineyards Orpheus Petite Sirah 2005
Dessert
Caramelized Chocolate-Raspberry Ganache tartlet with raspberry sorbet
Eugenia Late Harvest Sauvignon Blanc Redwood Valley 2002
SAMPE MENU
Hors doeuvres
Wild mushroom crepes
Smoked salmon with Japanese seaweed salad
Foie gras pate with toasted melba and onion marmalade
Ahi tuna tartar
Shrimp wrapped in crispy pancetta
Dinner
Pick Two
Home grow arugula with roasted pumpkin, cranberries, and shaved dried ricotta salata cheese
Goat cheese souffle with baby greens and sun-dried tomato vinaigrette
Baby spinach salad with duck confit, pine nuts, cranberries in a cheese tuile basket
Pick Three
Lobster bisque with port wine and saffron, salmon quenelle
Diver sea scallop souffle with wasabi-champagne emulsion
Braised veal cheek with lemon grass and beluga lentils
Foie gras croque monsieur with porcini mushroom
Jumbo lump crab cake with citrus emulsion
Pick One
Chilean sea bass with lobster risotto cabernet sauvignon glaze
Crispy dorade filet with roasted tomatoes and basil emulsion
Pick Three
Venison filet with black trumpets and Barolo reduction
Roasted rack of lamb with fresh herb crust, thyme reduction
Roasted veal tenderloin with chanterelles, cognac and mustard
Wild boar stuffed with sun-dried black currants, wrapped in crispy pancetta
Dessert Trio
Caramelized chocolate-strawberry tart, Butterscotch cake, Fresh Fruit and Sorbet
Chef's Selection, Armance B. Brut
First Course
Duck Confit with pine nuts, sun-dried cranberries and arugula served in a cheese tuile basket
Redwood Valley Fume Blanc 2007
Second Course
Lasagna with black trumpet, porcini and truffle mushrooms
Heritage Vineyards Petros Proprietary Blend 2002
Third Course
Seafood Duo:
Jumbo lump crab cake with lobster bisque, micro cilantro and Tobyko Crispy Chilean Sea bass with shrimp risotto, merlot glaze
Heritage Vineyards Tryfon Zinfandel 2005
Fourth Course
Wild Boar stuffed with black currents and feta cheese pumpkin and potato gratin
Heritage Vineyards Orpheus Petite Sirah 2005
Dessert
Caramelized Chocolate-Raspberry Ganache tartlet with raspberry sorbet
Eugenia Late Harvest Sauvignon Blanc Redwood Valley 2002
SAMPE MENU
Hors doeuvres
Wild mushroom crepes
Smoked salmon with Japanese seaweed salad
Foie gras pate with toasted melba and onion marmalade
Ahi tuna tartar
Shrimp wrapped in crispy pancetta
Dinner
Pick Two
Home grow arugula with roasted pumpkin, cranberries, and shaved dried ricotta salata cheese
Goat cheese souffle with baby greens and sun-dried tomato vinaigrette
Baby spinach salad with duck confit, pine nuts, cranberries in a cheese tuile basket
Pick Three
Lobster bisque with port wine and saffron, salmon quenelle
Diver sea scallop souffle with wasabi-champagne emulsion
Braised veal cheek with lemon grass and beluga lentils
Foie gras croque monsieur with porcini mushroom
Jumbo lump crab cake with citrus emulsion
Pick One
Chilean sea bass with lobster risotto cabernet sauvignon glaze
Crispy dorade filet with roasted tomatoes and basil emulsion
Pick Three
Venison filet with black trumpets and Barolo reduction
Roasted rack of lamb with fresh herb crust, thyme reduction
Roasted veal tenderloin with chanterelles, cognac and mustard
Wild boar stuffed with sun-dried black currants, wrapped in crispy pancetta
Dessert Trio
Caramelized chocolate-strawberry tart, Butterscotch cake, Fresh Fruit and Sorbet
SAMPLE MENU
Passed Hors D'oeuvres
Chef's Selection, Armance B. Brut
First Course
Duck Confit with pine nuts, sun-dried cranberries and arugula served in a cheese tuile basket
Redwood Valley Fume Blanc 2007
Second Course
Lasagna with black trumpet, porcini and truffle mushrooms
Heritage Vineyards Petros Proprietary Blend 2002
Third Course
Seafood Duo:
Jumbo lump crab cake with lobster bisque, micro cilantro and Tobyko Crispy Chilean Sea bass with shrimp risotto, merlot glaze
Heritage Vineyards Tryfon Zinfandel 2005
Fourth Course
Wild Boar stuffed with black currents and feta cheese pumpkin and potato gratin
Heritage Vineyards Orpheus Petite Sirah 2005
Dessert
Caramelized Chocolate-Raspberry Ganache tartlet with raspberry sorbet
Eugenia Late Harvest Sauvignon Blanc Redwood Valley 2002
SAMPE MENU
Hors doeuvres
Wild mushroom crepes
Smoked salmon with Japanese seaweed salad
Foie gras pate with toasted melba and onion marmalade
Ahi tuna tartar
Shrimp wrapped in crispy pancetta
Dinner
Pick Two
Home grow arugula with roasted pumpkin, cranberries, and shaved dried ricotta salata cheese
Goat cheese souffle with baby greens and sun-dried tomato vinaigrette
Baby spinach salad with duck confit, pine nuts, cranberries in a cheese tuile basket
Pick Three
Lobster bisque with port wine and saffron, salmon quenelle
Diver sea scallop souffle with wasabi-champagne emulsion
Braised veal cheek with lemon grass and beluga lentils
Foie gras croque monsieur with porcini mushroom
Jumbo lump crab cake with citrus emulsion
Pick One
Chilean sea bass with lobster risotto cabernet sauvignon glaze
Crispy dorade filet with roasted tomatoes and basil emulsion
Pick Three
Venison filet with black trumpets and Barolo reduction
Roasted rack of lamb with fresh herb crust, thyme reduction
Roasted veal tenderloin with chanterelles, cognac and mustard
Wild boar stuffed with sun-dried black currants, wrapped in crispy pancetta
Dessert Trio
Caramelized chocolate-strawberry tart, Butterscotch cake, Fresh Fruit and Sorbet
Passed Hors D'oeuvres
Chef's Selection, Armance B. Brut
First Course
Duck Confit with pine nuts, sun-dried cranberries and arugula served in a cheese tuile basket
Redwood Valley Fume Blanc 2007
Second Course
Lasagna with black trumpet, porcini and truffle mushrooms
Heritage Vineyards Petros Proprietary Blend 2002
Third Course
Seafood Duo:
Jumbo lump crab cake with lobster bisque, micro cilantro and Tobyko Crispy Chilean Sea bass with shrimp risotto, merlot glaze
Heritage Vineyards Tryfon Zinfandel 2005
Fourth Course
Wild Boar stuffed with black currents and feta cheese pumpkin and potato gratin
Heritage Vineyards Orpheus Petite Sirah 2005
Dessert
Caramelized Chocolate-Raspberry Ganache tartlet with raspberry sorbet
Eugenia Late Harvest Sauvignon Blanc Redwood Valley 2002
SAMPE MENU
Hors doeuvres
Wild mushroom crepes
Smoked salmon with Japanese seaweed salad
Foie gras pate with toasted melba and onion marmalade
Ahi tuna tartar
Shrimp wrapped in crispy pancetta
Dinner
Pick Two
Home grow arugula with roasted pumpkin, cranberries, and shaved dried ricotta salata cheese
Goat cheese souffle with baby greens and sun-dried tomato vinaigrette
Baby spinach salad with duck confit, pine nuts, cranberries in a cheese tuile basket
Pick Three
Lobster bisque with port wine and saffron, salmon quenelle
Diver sea scallop souffle with wasabi-champagne emulsion
Braised veal cheek with lemon grass and beluga lentils
Foie gras croque monsieur with porcini mushroom
Jumbo lump crab cake with citrus emulsion
Pick One
Chilean sea bass with lobster risotto cabernet sauvignon glaze
Crispy dorade filet with roasted tomatoes and basil emulsion
Pick Three
Venison filet with black trumpets and Barolo reduction
Roasted rack of lamb with fresh herb crust, thyme reduction
Roasted veal tenderloin with chanterelles, cognac and mustard
Wild boar stuffed with sun-dried black currants, wrapped in crispy pancetta
Dessert Trio
Caramelized chocolate-strawberry tart, Butterscotch cake, Fresh Fruit and Sorbet
