Chef’s Menu

$75–Chef’s Tasting Menu

Red Beet and Goat Cheese Salad
topped with Basil Cuban Lobster Tail and a Lemon Balsamic sauce
Grilled Baja Scallop and Pea Soup
with Double Smoked Bacon
Butter Seared Beef Tenderloin
topped with a Bone Marrow “Café de Paris” crust, Oregon Wild Porcini mushrooms and a Rosemary jus
Cantaloupe Sorbet
Peaches and Cream Tart
with Blackberry and Madeira Sorbet