First Course

• Mushroom and Chive Crepe Torte
  Roasted Shallot Cream, Gruyere, Truffle Salt. Wine Pairing: Montepellier, Pinot Noir

• Salad de PLT
  Baby Artisan Romaine Heart, Proscuitto, Herb Vinagrette, Roma Tomatoes, Buttered Tarragon Croutons. Wine Pairing: Zolo, Sauvignon Blanc

• Tartare de Bouef*
  Grilled Sourdough, Horseradish Cream, Quail Egg, Radish, Micros. Wine Pairing: Sao Miguel, Rose

Main Course

• Fresh Fish Selection of the Day
  Fish Fumet, Americaine-English Pea Risotto, Parsley Beurre Blanc. Wine Pairing: Astrolabe, Pinot Gris

• Char-Grilled Filet
  $15 Supplement; Parsnip Puree, Corn Rajas, Roasted Jalapeno Demi, Micros. Wine Pairing: Muriel, Rioja Reserva

• CT Rubbed Pork Ribeye
  Parmesan Gnocchi, Sautéed Asparagus, Toasted Cashew and Pear-Mustard Brown Butter. Wine Pairing: Comoloco, Monastrell

• New Zealand Rack of Lamb
  Seared Polenta Cake, Red Cabbage Soubise, Eggplant Caponata. Wine Pairing: St. Cosme, Cotes du Rhone

Dessert

• Butterscotch Creme Brulee
  Butterscotch Custard, Chantilly, Toffee-Coconut Crumble. Wine Pairing: Broadbent Rainwater, Madeira

• Double Chocolate Bread Pudding
  Peanut Butter Ice Cream, Candied Peanuts, Chantilly, Maldon Salt. Wine Pairing: Quinta De La Rosa, Ruby Port

• Lemon-Chevre Cheesecake
  Lemon-Goat Cheese, Lemon Custard, Graham Cracker Crumble, Toasted Meringue, Fresh Raspberries. Wine Pairing: Santa Julia "Late Harvest", Torrontes

• Chef's Daily Sorbet
  Sommelier's Selection