Menu Prepared By Michael Grande
STARTER
Caramelized Onion & Oyster Mushroom Tart
with Grainy Mustard Remoulade
SALAD
House Blended Field Greens with Burnt Sugar Bourbon Pears,
Feta Cheese, Crushed Hazelnuts with Sherry Vinaigrette
ENTRÉE
Braised Short Ribs with Roasted Heirloom Carrots, Point Reyes Blue
Cheese Potato Puree, Braising Reduction and Crispy Onions
or
Vegetarian/Vegan: Quinoa Cake with Sweet Potato
and Green Chili Black Beans
DESSERT
Blood Orange Vanilla Tart with Sicilian Pistachios and
Pistachio Crème Anglaise
WINE
Shenandoah Vineyards and Sobon Estate