***Mourvèdre Wine, Cherry Braised Pork Belly/ Fire Roasted San Marzano Tomato and Aged White Cheddar Croquette/ Crisped Brussel Sprout Leaves/ Golden Beet Couli/ Cherry Pan Sauce***

**Bacon Butternut Squash Bisque/ Spiced Candied Pecans/ Homemade Maple Creme Fraiche/ Fried Sage/ Sherry "Cavier"**

Little creation from a 5 course wine dinner I did...
***heirloom tomato soup shooter with parmesan reggiano crisp/fresh avocado and dungeness crab salad terrine/micro basil/ lemon basil oil/ "sweet 100" tomato coulis***

***Filet Tartare with Caper Berries and Smoked Anchovy/ Pinot Grigio Poached Egg Yolk/ Russet Chips/ Micro Green Salad/Sherry and Toasted Mustard Seed Vinaigrette***

***Dry Dock Apricot Beer Braised Pork Belly/Roasted Cauliflower Puree/Golden Beet Gastrique/ Carmalized Brussel Sprout Leaves/ Gelatinized Cranberry Foam***
Served with a Tommyknocker Pumpkin Ale, this is our Ode to Thanksgiving and the holiday season approaching 

***Irish potato, caramelized leek, Buffalo jalapeño cheddarwurst, seared filet mignon soup/olive oil garlic sautéed kale/ cottage cheese creme fraiche/ fried shoestring potatoes/ secret spice dusting***

***Roasted Japanese eggplant stuffed with filet mignon carmalized shallots, roasted garlic herbed panko crumb, toasted pinenuts and aged balsamic***

***Fresh Raviolis Filled with Dungeness Crab & Marscapone Tossed in a Housemade Stone Ground Mustard, Brown Butter, Crimini Cream Sauce***

***Dungeness Crab Cakes/ Chili Verde Crema/ Roasted Fresno Garlic Pan Sauce***

(First course of our four course old school vs new school wine dinner).  ***Peruvian Style Ceviche***

***Warm German chocolate pudding cake buried under Noel chocolate ganache, homemade toasted vanilla marshmallow, fresh berries and graham cracker cookies***

***Dijon Garlic Herb Crusted New Zealand Lamb Chops/Lemon Pea Puree/ Truffled, Cipollini Confit Fingerlings/ Roasted Tomato Garlic Sauce***

***Granny Apple Fritters/ Bacon Caramel/ Peanut Butter Whip Cream/ Ala Mode/ Candied Bacon*** 

***Duck Confit, Roasted Fresno Eggroll/ Bartlett Pear Sake Sauce/ Asian Octopus Apple Salad***

***Pan seared wild Atlantic salmon/sautéed garlic beet tops/ fried parmesan regianito polenta/grape tomato, leek buerre blanc/ fennel salad tossed in roasted lemon vinaigrette***

***pan seared halibut/ cava cava orange jalapeño ponzu/ pickled radish/avocado/toasted sesame seed***  

***Crab and Shrimp Stuffed Colorado Rainbow Trout/ Herbed Fried Polenta/Raosted Asparagus Tips/ Lemon Thyme Buerre Blanc/ Fire Roasted Tomato Sauce/Parsley Toasted Almond Salad

***Pineapple Mango Cobbler Topped with Coconut Macaroon Crumble, Orange Creamsicle Sauce and Vanilla Bean Whipped Cream