Marne Anderson of Star Distributors /
A Glazers Company
and Gary Burhop of Great Wines & Spirits
THE MENU
Amuse Bouche
SALMON IN SEASON
Salmon Crackling, Salmon Rillet, Salmon Roe with Dill
Gruet Blanc de Noir, N/V - New Mexico
Wine Spectator 90 pts
First Course
BLT PLUS EGG
Crispy Pork Belly, Shakshuka, Persiad Toast,
Poached Egg and Micro Herbs
The Royal Chenin Blanc 2013 - South Africa
Wine Wine Advocate 90 pts
Second Course
LOBSTER SEPIA
Lobster Knuckle and Claw with Black torn Noodles, Tarragon, and Lobster Bottarga
Anoro Chardonnay 2010 - Argentina
Wine Advocate 90 pts
Intermezzo
Home-made Fresh Watermelon Sorbet
Third Course
BRAISED BEEF SHORT RIBS
with super Green Spinach, Caramelized Onions, Allen Benton's Bacon, and Parmesan
Ravenswood Telseschi Zinfandel 2011 - California
Tasting Panel 91 pts
Finale
PEACH TART TATIN
with house-made Vanilla Ice Cream
Pacific Rim Framboise - Washington
Wine and Spirits 93 pts
$ 65 per person
plus tax and service charge
Andrew Armstrong - Chef de Cuisine
Stan Gibson - Executive Chef
