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