July 10th - July 23rd
$39.95
Choose 1 Appetizer, Entrée & Dessert
Add Wine Pairings - Half Glass $19 or Full Glass $38
Appetizer
ARTISANAL GREENS in Cilantro Lime Vinaigrette with Smoked Ricotta Salata, Roasted Sweet Corn, and Crispy Tortilla Strips
2020 Livon, Pinot Grigio, Collio, Italy
POINT JUDITH CALAMARI with CRAWFISH, OKRA, CHORIZO, and SAUCE ÉTOUFFÉE
2019 Willamette Valley Vineyards, Riesling, Willamette Valley, Oregon
CLASSIC CAESAR SALAD with Parmesan Cheese, Garlic Croutons and White Anchovies
2020 La Battistina, Gavi, Piedmont, Italy
TRADITIONAL TOMATO SUMMER GAZPACHO
2017 Whitehaven, Marlborough, New Zealand
Entrée
6 oz. BLACK ANGUS FILET MIGNON* with Braised Haricots Verts, Mushroom, Pepper, and Onion Medley $5 upcharge
2015 Rioja Boron, Reserva, Spain
HANDMADE PAPPARDELLE TOSSED in a Ragu of Beef Tenderloin, Carrot, and Pearl Onion
2019 Fontanafredda, Langhe Nebbiolo, Piedmont, Italy
MISO MARINATED ATLANTIC SALMON* with Sauteed Summer Vegetables and Tapioca Beet Pearls
2020 Angelini, Moscato D’Asti, Piedmont, Italy
12oz. KUROBUTA PORK PORTERHOUSE* with Summer Succotash and Raspberry Mustard
2019 Zuccardi, series A, Mendoza Argentina
POULET BASQUAISE PIPERADE with Roasted Marble Bliss Potato
2019 Les Hauts de Valcombe, Ventoux Rouge, France
SEASONAL RISOTTO, Chef’s Choice
2019 Willamette Valley Vineyards, Riesling, Willamette Valley, Oregon
Dessert
RASPBERRY SEMIFREDDO
Lemon Poppy Seed Cake, Peach Elderflower Jam, Marcona Almond, Apricot Lavender Cream
CHOCOLATE ZUCCHINI CAKE
Dark Chocolate Ganache, White Chocolate Blackberry Cremeux, Cocoa Nib Crumble, Mint Ice Cream
SEASONAL SORBET TASTING
No Substitutions
*Raw or partially cooked food can increase your risk of foodborne illness. Please advise your waiter of any food allergies or dietary restrictions.