a) pt. reyes ~ usa ~ cow’s milk, creamy, full flavored, certified organic blue cheese from pt reyes california

b) carmody ~ usa ~ cow’s milk, smooth, semi firm texture, with a sweet caramel finish

c) manchego ~ spain ~sheep’s milk, semi firm, full flavored, aged 6 months

d) saint andre ~ france ~ cow’s milk, triple creme cheese with a buttery finish

1 cheese $9       2 cheeses $14       3 cheeses $18         4 cheeses $21

appetizer

char grilled cajun shrimp brochette, with fried green tomatoes, purple cabbage slaw, shaved watermelon radish, and chipotle aioli  12 ⁰⁰

wine ~ gewurztraminer ~ gundlach bundschu, california ’10     9⁵⁰

entrees

gemelli pasta with a ragout of strauss farms lab, crushed cerignola olives, crumbled feta cheese, opal basil, ans salsa verde   22

wine ~ sauvignon blanc ~ pouilly fume, loire ’10   ⁹⁰⁰

cornmeal crusted flounder with seared preserved lemon and rosemary polenta, cipollini mushroom ragout, marinated white asparagus, and baby frisee  28

wine ~chardonnay, steele, calif ornia ’08    10⁵⁰

char grilled wild cobia “au poivre” with roasted butternut squash, tuscan kale polpetti, green peppercorn brandy cream sauce, baby pea shoots and crispy shallots  28.

wine  ~ sav blanc ~ pouilly fume by jocelyne massicot, loire ’10         9⁰⁰

maple leaf farms duck breast with root vegetable mash, brussel sprouts, toasted pistacchios, chervil, and vanilla calamandin essence  27.

wine ~ zinfandel ~ cline “ancient vines” california ’10   7⁰⁰

thai barbeque glazed pork tenderloin with mandarin orzo “fried rice”, candied walnuts and napa cabbage apple salad     24.

wine ~torrontes ~ piatelli “premium” cafayette valley ’09   8⁵⁰

slow roasted all natural ½ chicken with a sweet potato corn cake, tasso ham braised collard greens, crispy ”tobacco” onions, and roasted garlic jus  22.

wine ~ aligote ~ shooting star, washington state ’08     7⁰⁰

braveheart certified black angus filet of beef with bacon shallot potato gratin, asparagus, housemade boursin cheese, red onion marmalade, toasted hazelnuts, and sauce bordelaise   32.

wine ~ meritage ~ lock and key, north coast ’09 12     7⁰⁰

Feb 21, 2012