“Teasing your Senses”

Cocktail Hour Founder's Choice

Dinner

amuse promises to do just that…

one foie gras torchon: gingerbread, butternut squash, huckleberry Argyle Brut, Oregon 2005

two clam chowder: poached potatoes, celery, bacon powder, oyster crackers, Tabasco caviar Thelma Mountain Vineyards, Sutherland, Elgin 2006

three yellow fin tuna: yuzu carbonated gel, burgundy truffle, green apple Soda Vie Cucumber Soda, Lee Summit, MO

four thanksgiving turkey "inside out", green beans, wild mushrooms, cranberry Martin Codax Albarino, Rias Biaxas, Spain 2008

five "roasted" piedmont strip loin: black and blue, potato croquette Swanson Vineyards Alexis, Napa valley, 2002

six earl grey tea cake, orange curd and almond brittle St. Julian Solera Cream Sherry, Michigan

Wine and/or beer pairings will accompany each of these unique courses. This menu is developed and prepared for you by Chef Andrew Longres, Sous Chef, The American Restaurant