Toulouse Restaurant

with tomato and basil salad

garnished with mashed potatoes

with rice wine vinegar dipping sauce

wrapped in filo dough over poached apples, with a sundried tomato and black olive vinaigrette

over field greens with blueberry vinaigrette

with field greens and seared apples

with tomato concasse, white wine and fresh herbs

with red wine vinaigrette

add goat cheese crumbles

with horseradish dipping sauce

with shaved parmesan and herb croutons

with apple-caramel sauce, rosemary mashed potatoes and sauteed squash, wine suggestion: bin 3.05 benziger, cabernet, '02 10.50 gl/39.50 btl

served over spinach salad with currants, pine nuts, bread croutons and a mustard vinaigrette, wine suggestion: bin 3.42 Napa ridge, pinot noir, ?03 7.25 gl/27.50 btl

served medium rare, over jasmine rice and braised cabbage with a balsamic beurre blanc, wine suggestion: bin 3.69 eberle, zinfandel, paso robles '03 10.50 gl/39.50 btl

with herb roasted vegetables and calamata olive-sweet pepper sauce, wine suggestion: bin 3.86 santa ema, reserve, merlot, '02 8.50gl/32.00 btl

portabella mushroom, broccoli, acorn squash, tomatoes, zucchini, squash, garlic bulb, and roasted red pepper, wine suggestion: bin 2.01 oxford landing, chardonnay, ?04 6.00 gl/22.00 btl

with dried cranberry relish, sweet potato puree and roasted acorn squash, wine suggestion: bin 2.54 ferrari-carano, fume blanc, ?04 8.75 gl/33.00 btl

served over mashed potatoes with a veal jus, roasted tomatoes and wild mushrooms, wine suggestion: bin 4.04 luis felipa edwards, carmenere, '03 7.00 gl/26.00 btl

over field greens, tossed in a mango cucumber vinaigrette, and soy ginger glace, wine suggestion: bin 4.07 steele, shooting star, syrah, '02 8.25 gl / 31.00 btl

served on mashed potatoes with wild mushrooms, and red wine demi-glace, wine suggestion: bin 3.06 taft street cabernet, ?01 7.50 gl/ 28.00 btl

with cinnamon ice cream and applejack sauce

with hot rum sauce

with our flourless chocolate cake, banana bread pudding and creme brulee