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"Chef Kurt Grasing and his co-owner, radio host Narsai David, 'have a good
thing going' at there cozy Carmel downtowner showcasing amazing grazes of
"farm-fresh" Cal fare and 'an unusual list of old and current' Golden State
Wines"
Zagat Survey, 2005
|
| |
41 / 63 with selected wines |
|
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First Course |
|
Chef’s Soup of the Day
2005 Cycles
Gladiator, Pinot Grigio, Central Coast
Salad of Green and Yellow Beans
with fennel,
beets, & blue cheese
Sautéed Mussels & Clams
with
tomatoes, leeks, parsley, & curry wine butter sauce
2004 Davis
Bynum, Rosé, Santa Cruz |
|
Second Course |
|
Fresh Fish of the Day
Your server will provide a description
2004 Huntington, Sauvignon Blanc, Sonoma
Lamb Shank, braised with syrah served with barley risotto, bacon
& summer vegetables
2003 Silvestri, Syrah, Carmel Valley
American “Kobe” Top Sirloin
served with roasted
potatoes, portabellas, spinach and green peppercorn sauce
2003 Storrs St. Clare Vineyards, Santa Cruz Mountain |
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Desserts |
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Apple Caramel Bread Pudding served with vanilla ice cream
N.V. Symphony “Obsession”, Grenache Gris/Muscat, Sierra
Foothills
White Peach and Blackberry
served warm with vanilla ice cream
N.V. Grahams Six Grapes, Port, Portugal
Chocolate Brownie Sundae with caramel sauce and vanilla ice cream
2004 Bonny Doon Bouteille Call, Raspberry Port, Santa Cruz |
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All of
these selections are available A la Carte |
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