Sunday, July 1, 2012

Chef Sheena Croft invites you to join us for KRLD Restaurant Week August 13-19th 2012 

FIRST COURSE
Chilled Corn and Sweet Buttermilk Soup with Lobster Ricotta Fritter 2010 La Posta Blanco de Blancos Chardonnay/Sauvignon Blanc/Torrontes  
Mendoza, California - 2oz taster $6 / $13g / $39b
Frisee with Fingerlings & Smoked Pork Belly Lardon ~ House Mustard Vinaigrette~
2011 Santiago 1541 Carmenere Reserva
Central Valley, Chile  -2oz taster $4 /  $10g / $30b


Paula’s Goat Cheese and Franconia SoufflĂ©
2010 Berger  Gruner Veltliner
Kremstal, Austria -2oz taster $4 / 10g / $38b



SECOND COURSE

Duck Leg Confit with Fig & Onion Agrodolce ~ Risotto with Greens~ 2009 Uvaggio Primitivo  Lodi, California  -2oz taster $6 / $12g / $36b

Pan Seared Catch of the Day with Blue Crab Tarragon Sauce and Farmers Market Squash Gratin
2010 Epiphany Grenache Blanc
Santa Barbara County, California  -2oz taster $7 / $15g / $45b


Walnut Seared Mishima Ranch Sirloin with Field Pea Cake ~ Caper Tomato Relish~
2009 Mettler Cabernet
Lodi, California  -2oz taster $7 / $15g / $45b



THIRD COURSE
Banana Rum Tart with Wild Hive Honey Ice cream Frangelico – Hazelnut Liqueur -$7g

Flour-less Chocolate Cake with Port Cream & Peppercorn Roasted Berries
Amatus Dulce Monastrell 2009 $9g

Veldhuizen Farms Bosque Bleu with Bartlett Pear and Spiced Pecans ~ Rustic Cracker~
Fiklin 10 Year Port  - $8g

*Vegetarian/Vegan options available with prior notice
$35 three course prix fixe meal
 $7 of your Restaurant Week dinner benefits Lena Pope Home.
Serving the community since 1930, this agency impacts over 20,000 children and their families a year through counseling and education.

 




 


No comments:

Post a Comment