• Blue-crab crab cake with spicy pepper chutney and green herb aioli
  • Baby iceberg wedge with Jasper Hills blue cheese, smoked bacon, slow-roasted tomato, and red onion
  • Baby gem caesar with shaved parmesan and white anchovy
  • Chef’s soup

Second Course

  • Chef’s seasonal risotto presentation


  • Braised-short-rib gnocchi with truffle demi-glace
  • Crispy amish roast chicken, local root vegetables, and caramelized onion jus
  • Filet mignon with crispy onions
  • Herb grilled Atlantic salmon with chanterelles, squash, green apple, spinach, and smoky bacon butter
  • 40-day-aged Prime new york strip


  • Salted-chocolate tart with vanilla-bean ice cream


  • For the standard dinner: 2011 Decoy cabernet sauvignon, Sonoma County
  • For the elite dinner: 2010 St. Supéry cabernet sauvignon, Estate Napa Valley