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Cut of the Week

First Course

SAVOURA TOMATO SALAD   
COMPRESSED WATERMELON, GOAT CHEESE MOUSSE, SICILIAN PISTACHIOS

TENUTA SANT' ANTONIO, GARGANEGA, SCAIA, VENETO,  ITALY 2011
 

Main Course

CHARCOAL GRILLED T-BONE STEAK   
BLACK TRUFFLE BUTTER, CHARDONNAY SMOKED SEA SALT

ANDEZON, GRENACHE BLEND, COTES-DU-RHONE, FRANCE 2010
 

Sides

SERVED FAMILY STYLE   
WHITE BEECH MUSHROOMS WITH HARICOT VERTS
LA ROGUE POTATO HASH
 

Dessert

CHOCOLATE PEANUT BUTTER BAR   
CARAMEL ICE CREAM, DARK CHOCOLATE SAUCE