Easter Weekend Dinner

First Course

DUET OF HEIRLOOM TOMATO MOUSSE
ALDERWOOD SMOKED RABBIT TERRINE, BASIL COULIS

ROSE, CREMANT D'ALSACE, LUCIEN ALBRECHT, FRANCE NV

Second Course

SPRING PEA AND RICOTTA RAVIOLI
MORELS, CHANTERELLE, DUNGENESS CRAB, PARMESAN FOAM

PERNARD VERGELESSES, VINCENT GIRARDIN, BURGANDY 2005

Third Course

SEAWEED BUTTER ROASTED QUINAULT STEELHEAD
TINY SPRING VEGETABLES, PEE-WEE POTATO

PINOT NOIR, COSTA DE ORO, ORO ROJO, SANTA MARIA 2006

Main Course

ORGANIC BABY ELLENSBURG LAMB RACK
PEARL BARLEY AND RAMP RISOTTO, TENDER STUFFED CAMPARI TOMATO

CABERNET FRANC, ROBERT SINSKEY, VANDAL VINEYARD, CARNEROS 2005

Dessert

TANGERINE SCENTED CARROT CAKE WITH VANILLA BEAN CRÈME
ORANGE CREAMSICLE PARFAIT

BRACHETTO D'ACQUI, GIACOMO BOLOGNA, PIEMONTE 2009