Amuse Bouche Scotch Egg |
berkshire pork sausage, red wine braised cabbage. Pairing Louis de Sacy, Champagne, Grand Cru, MV
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First Course Heirloom Tomato Salad |
vinaigrette, cucumber cauliflower purée, spiced marcona almonds. Pairing Martin Ray, Rose of Pinot Noir, Russian River Valley, 2012
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Second Course Scallop Risotto* |
grilled sweet corn, fava beans, oaxaca cheese. Pairing Pala, Entemari, Isola dei Nuraghi, 2010
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Third Course - Roasted Beef Wellington* |
glazed root vegetables, potato puree, red wine demi-glace. Pairing Quintessa, Red Wine, Rutherford-Napa Valley, 2004
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Dessert Course Sticky Toffee Pudding |
sweet date pudding cake, brown sugar toffee, brown butter ice cream. Pairing Young's, Double Chocolate Stout, Bedford
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