Project Description
STARTERS
SCALLOP CEVICHE / 17
heirloom tomatoes, tomatillo, radish, jalapenos, frisee, lemongrass broth, foccacia toast
SALADS
COBB SALAD / 16
blackened chicken, bacon, avocado, red onion, tomatoes, pickled hard boiled eggs, dill havarti, dill ranch
ENTREES
WOOD FIRED VENISON / 42
whipped red potatoes, sauteed mushrooms, cranberry a jus
Pairing – Treana Cabernet Sauvignon, CA 15/54
SPANISH PAELLA / 38
shrimp, mussels, monkfish, andouille sausage
Pairing – Mer Soleil ‘silver’ Chardonnay, CA 11/42