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
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
2004 Reynolds Napa Valley, Estate, Cabernet Sauvignon
Lamb osso bucco crepes with rosemary roasted baby carrots and topped with a marrow foam sauce
2004 Reynolds Napa Valley, Persistence (Blend)