Menu for November 20, 2003
Dungeness Crab & Sierra Beauty Apples
Cracked Peppercorn Tuille, Tarragon Aioli
Tablas Creek Esprit de Beaucastel Blanc, 2001 Paso Robles
Crispy Skin Wild Striped Bass
Camembert Risotto Croquette, Warm Sunflower Shoot-Celery Leaf Salad
Sonoma-Cutrer Chardonnay, 2000 Sonoma The Cutrer
Grilled Sonoma Duck Breast Bigarade
Braised Cabbage, Herbed Spaetzle, Sundried Cherry Kirsh Reduction
Paraduxx, 2000 Napa
Braised Osso Bucco (although we opted for the Vegetable Wellington)
Butternut Squash Polenta, Spinach Fondue, Rive Spice-Zinfandel Braising Jus
Ridge Zinfandel, 1995 Geyserville
Manjari Chocolate Mousse and Kumquat Cake
Blood Orange Basil Sherbet