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Tasting Menu

1st COURSE

Crabtini Colossal lump crabmeat tossed in our house vinaigrette and served with our classic

Creole remoulade sauce in a chilled martini glass

Paired with Roberto Anselmi, "San Vincenzo", Veneto, Italy, 2005 A richly fruited, soft, medium bodied white wine redolent of melon, green plum, and faint citrus fruits expressed in a

distinctly fruity aroma

2nd COURSE

Quial Breast over Mashed Potatoes Tender Quial breast topped with our red wine sauce served atop our garlic mashed potatoes.

Paired with Hayman & Hill, Pinot Noir, "Reserve Selection", Santa Lucia Highlands,

California, 2007 Lifted strawberry and sweet ripe raspberry characters attack you on the nose and palate. Subtle dusty overtones with a

sweet smokiness help to make this a powerful yet elegant Pinot with plenty of class.

3rd COURSE

NY Strip with Asparagus Spears This USDA Prime cut has a full-bodied texture that is slightly firmer than a Ribeye.

Paired with Franciscan, Cabernet Sauvignon, Napa Valley, California, 2006

Extraordinarily rich and mouth-filling, with flavors of cassis, coffee and toasted oak that grace a well-structured body,

full of texture with ripe, supple tannins on the lingering finish.

4th COURSE

Mini Crème Brulee & Mini Berries & Cream Mini versions of two or our most popular desserts. The Crème Brulee is a light egg custard topped with fresh

berries. Our Berries & Cream is a celebration of natural flavors. Simple and simply sensational.

Paired with Robert Mondavi Winery Moscato D’Oro, 2007, Napa Valley, CA

An elegant, intensely fruity wine with scents of spice and floral notes of orange blossom and rose petal. Beautifully

balanced wine with a lengthy finish and sumptuous return

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