CHOICE OF ONE OF THE FALLOWING APPETIZERS

Brandied Pumpkin Soup with Gruyére, Prosciutto and Rye Croutons

Seared Nantucket Diver Scallops

Lardoons, Dried Apricots and Sage Beurre Rouge

Baby Field Greens, Sun Dried Tomatoes, Point Reyes Bleu,
Candied Walnuts and Tarragon Vinaigrette

White Spanish Anchovy Caesar, Romaine Hearts,
Grana Padano and Garlic-Bleu Crostini

Deviled Eggs with Niman Ranch Bacon and Capers

Hood Canal, Washington Oysters on the Half Shell
with Navarro Chardonnay Verjus Sorbet
or Warm with Smoked Duck Sauce


CHOICE OF ONE OF THE FALLOWING ENTREES

 Beaujolais Herb Roasted Free Range Diestel Ranch Turkey

with Marsala Gravy
Wine Recommendation:
’06 Langwerth Von Simmern Riesling, Germany

10.00/ 39.00

Niman Ranch Prime Rib

Natural Jus and Horseradish Crème Fraîche
Wine Recommendation:
’05 Jus Soli Syrah, Sonoma Valley
9.00 / 35.00

Pan Roasted California Sturgeon Fillet

with Truffle Emulsion
Wine Recommendation:
’06 Esterlina Pinot Noir, Anderson Valley
12.50 / 49.00


All entrées are served with the following

Mashed Yukon Gold Potatoes
Molasses & Ginger Candied Yam Puree
Local Golden Chanterelle Mushroom-Pancetta Stuffing
Brussel Sprouts with Niman Ranch Bacon & Chestnut
Roasted Winter Squash Wild Rice
Cranberry-Walnut Relish
Sautéed Green Beans


CHOICE OF ONE OF THE FALLOWING DESSERTS

Ghirardelli Chocolate Tart
Sweet Potato Pie Cheesecake
Kristy’s Knob Creek Bourbon Pecan Pie
Beaujolais Coconut Cream Pie with Caramel Sauce
Local Huckleberry Crisp with Vanilla Ice Cream
Margaret’s Moms Pumpkin Pie

70.00

Wine, tax and gratuity not included

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