In celebration of Spring, Executive Chef Russell Skall created an innovative 3-course dinner inspired by the vibrant flavors of the season. With a choice of two entrées and a light but decadent dessert, it’s the perfect menu for a serendipitous rendezvous with friends, or a spring fling with someone special.
Our Director of Wine, Marian Jansen op de Haar, has suggested three outstanding wines to pair with your meal. Each will bring an extra bouquet of flavors to your table.
$39.95 per guest,* excluding wine. Available through June 21, 2010.
CHOICE OF APPETIZER
Caesar Salad
chopped hearts of romaine, aged parmesan, croutons baked with whole-grain mustard
OR
Shrimp Consommé
fresh herb dumplings and garden vegetables
CHOICE OF ENTRÉE
Broiled Scottish Salmon
spaghetti squash with lemon garlic beurre blanc and crispy capers
Suggested wine: KUMEU RIVER, Chardonnay Kumeu New Zealand, 2006**
OR
Veal Scaloppini
spring tomato sauce
served with mushroom ravioli in a gorgonzola cream sauce
Suggested wine: VOLPAIA, Chianti Classico Italy, 2005**
DESSERT
White Chocolate Bread Pudding
with bourbon crème anglaise
Suggested wine: YALUMBA, Tawny Port Barossa Museum Release Antique Australia NV
* Excluding wine, tax and gratuity. ** At our Salt Lake City, UT, location, suggested wines for these entrées will be as follows: SANFORD, Chardonnay Santa Barbara County, 2007; VOLPAIA, Chianti Classico Italy, 2005/2006. At our Radnor, PA, location, suggested wines for these entrées will be as follows: ST. CLEMENT, Chardonnay Napa Valley, 2007; RUFFINO, Chianti Superiore Italy, 2007.