FIN 7 COURSE TASTING MENU
$75/person or $100/person with Wine Pairing
FIRST COURSE
Gold Nori Infused Rare Tuna
Yuzu Sorbet, Seaweed Puree, Sesame Oil Powder, Organic Micro Wasabi Greens
Wine Pairing: Beyond, Constantia, South Africa 2011, Sauvignon Blanc
SECOND COURSE
Sweet Corn Soup
Jumbo Lump Crab Meat, Organic Truffle Oil
Wine Pairing: Elk Cove, Williamette Valley, Oregon 2010 – ORGANIC
THIRD COURSE
Local Swordfish
Blackened Swordfish, Organic Quinoa, Tomato Cilantro Nage, Smoked Tomatillo, Cucumber,
and Grilled Pineapple Salsa, Coconut Froth
Wine Pairing Sciarpa, Italy – Pinot Grigio
FOURTH COURSE
Local Flounder and Jumbo Lump Crab
Organic Brown Rice, Local Squash Trio, Pearl Onions, Sauce Soubise
Wine Pairing: Pellegrini, “Olivet Lane,” California 2010, Chardonnay
FIFTH COURSE
Seared Scallops
Creamy Risotto, Organic Brussels Sprouts, House Bacon,
Dave & Dee’s Organic Mushrooms, Truffle Demi Glace
Wine Pairing: Terra, Mendoza, Spain 2008, Malbec
SIXTH COURSE
Veal and Lobster
Grilled Veal Tenderloin, Butter Poached Lobster Meat, Organic Root Vegetables,
Roasted Red Pepper Polenta, Olive Demi Glace
Wine Pairing: Tempranillo, “B-Crux,” Mendoza, Argentina
SEVENTH COURSE
Flourless Chocolate Cake
Hot Fudge Sauce, Coconut Macadamia Nut Ice Cream
Wine Pairing: Cooper Vineyards Noche, NV, Dessert Wine
