East Coast oysters served hot & topped with a smoked cheese and crab au gratin.  West Coast oysters server cold with a Maui onion relish

with

2006 Reynolds Napa Valley, Chardonnay

Pan seared foie gras, topped with bleu cheese and a cherry balsamic drizzle over fresh micro greens

or

Pan seared Ahi tuna, topped with bleu cheese and a cherry balsamic drizzle over fresh micro greens

with

2005 Reynolds Los Carneros, Pinot Noir

Pork roulade, filled with an elk sausage and goat cheese stuffing, served with a root vegetable straddle and mashed sweet potatoes

with

2004 Reynolds Napa Valley, Estate, Cabernet Sauvignon

Lamb osso bucco crepes with rosemary roasted baby carrots and topped with a marrow foam sauce

with