A choice menu from this week











Poached Swordfish Wafers
Vanilla Bean Consommé
Yuzu Essence


* * *
Caramelized Onion Galette
Stone Roasted Tomato Confit
Crisp Winter Greens


* * *
Fillet of Rocky Mountain Beef
Herb and Toast Crust
Braised Endive Hearts
* * *


Fennel Bulb Sorbet
Sour Cranberry Miso
Hot Olive Oil Lace
* * *
Marinated Red Fruit, On Ginger Snaps
Maple Sugar Sabayon
Mulled Wine Reduction


Tinhorn Creek, Chardonnay, 2004


Louis Jadot Volnay, 1996


Inniskillin Vidal Icewine 1998




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