vietnamese spiced chicken, flash cooked served with lettuce cups and bean thread noodles, perfect for sharing eight rlesling, zafarana, late harvest old mission peninsula

on red pepper coulis and tangy spicy lobster slaw, thirteen chardonnay, sterling vineyards, napa valley

vermouth, pernod, tarragon and touch of cream interlaced with diced tomatoes and served in crispy puff pastry half dozen: eight dozen eleven chardonnay, les charmes, macon-lugny

panko crusted. sauced with red pepper aioli and lemon mayonnaise single: nine Double: sixteen sauvignon blanc, morgan, Monterey

langoustines steamed in vegetable scented broth, then pureed into a silky smooth bisque garnished with a crouton of spiny lobster hash seven cava, sumarroca, cuvee klimt, penedes

crisp, hand torn Romaine lettuce gently tossed with our traditional Caesar dressing and cuunchy parmesan triangles eight

baked salmon filled with scallop mousse, poached asparagus and dill sauce, topped with puff pastry twenty six pinot griglo, tiefenbrunner, trentino

delicate in flavor tossed with a sauce made from the best woodland mushrooms we can source; chanterelles small: sixteen large: twenty-four sauvignon blanc, morgan, Monterey

smoked pork loin, grilled sobies, brat and grilled pork tenderloin served with homemade sauerkraut and bread dumpling topped with demi glaze and tobacco onions twenty-four malbec, tamari, reserva, mendoza

a delicate flavor of succulent black cod and creole spiced crayfish gumbo true to southern cooking, topped with a fried bluepoint oyster, thirty pinot noir, torres, mas borras, penedes

12oz New York strip enhanced with hickory spice thirty eight cabernet sauvignon, liberty school, coastal oaks, California

two double chops pastured on alfalfa and red clover thirty-five merlot, chateau haut bernat, st. emillon

brushed with guatemalan zaya rum, while allowing it to slowly grill, creating a nicely lacquered finish twenty-eight chardonnay, trefethen nap valley