Amuse-Bouche

• Chef's Daily Selection
  Wine Pairing: Domaine Chandon Sparkling Rose, California, N/V

First Course

• Compressed Melon and Crispy Parma Ham
  Feta Cheese, Heirloom Cherry Tomato Confit, Elderflower-Jalapeno-Lime Glace. Wine Pairing: Fleurs de Prairie Provence Rose, Cotes de Provence, 2017

Second Course

• Maine Lobster Crepe
  Shallots, Bearnaise, Shaved Fennel, Chive Oil. Wine Pairing: Domaine Nicholas Croze Cotes du Rhone Blanc, Rhone Valley, 2016

Intermezzo

• Illuminated Lemon Sorbet

Main Course

• Lamb Porterhouse
  Celery Root Puree, Braised Leeks, Tomato, Herb, House-Fermented Black Garlic Demi. Wine Pairing: Whitehall Lane, Tre Leoni, Cabernet Blend, Napa Valley, 2015

Dessert

• Choice of: Warm Molten Chocolate Cake and Chef's Assortment of Four Artisan Cheeses
• Warm Molten Chocolate Cake
  Banana Ice Cream, Dark Chocolate and Caramel-Banana Sauces. Wine Pairing: Graham's 10 Year Old Tawny Port

Chef's Assortment of Four Artisan Cheeses

• Served with Banana-Date Walnut Bread, Candied Almonds, Truffle Honey, Strawberry-Rhubarb Chutney and Quince. Wine Pairing: Finca Sophenia Malbec, Estate, Mendoza, Argentina, 2016
• Cypress Grove Purple Haze (Goat, Soft, California)

• Valley Shepherd Califon Tomet (Cow, Semi-Firm, Long Valley, NJ)

• Valley Shepherd Nettlesome (Cow, Semi-Firm, Long Valley, NJ)

• Point Reyes Original Blue (Cow, Soft, California)