Grand Cru Wine Bar and Bistro  


$54 per person
$25 wine pairing per person


Lobster Bisque with a Black Trumpet Mushroom Flan
Vincent and Tania Careme “Cuvee T”, Sparkling Vouvray, France 2012

Cahill’s Farm Quail Stuffed with Veal and Mushrooms,
Glazed Turnips and a Calvados Sauce

Stoller Family Estate, Pinot Noir, Willamette Valley, OR  2013

Sautéed Diver Scallops with Parsnip, Shaved Fennel
and a Pink Grapefruit Marmalade

Jean-Marc Brocard, Chablis, France 2015

Wilted Brussel Sprout Leaves, Butternut Squash, Spiced Pumpkin Seeds, Apricots and a truffled Saba Reduction

Mader Riesling, Alsace, France 2015


Sautéed Alaskan Halibut Served on an English Pea Pancake,
Roasted Spaghetti Squash, Shiitakes and a Scallop Veloute

Michael David, Chardonnay, Lodi, CA 2015

Medallion of Venison, Duck and Foie Gras with Wild Rice, Butternut Squash,
Maple Glazed Shallots and a Port Sauce

  1. Guigal, Syrah, Crozes-Hermitage, France, 2013

    Pan Roasted Filet of Prime Beef on Creamy Fingerling Potatoes,
    Haricot Vert and a Cabernet Reduction

Daou Vineyards, Cabernet Sauvignon, Paso Robles, CA 2015

Fresh Linguini with Wild Mushrooms, Asparagus, Roasted Baby Tomatoes, Tender Herbs and a Smoked Paprika-Red Pepper Broth
Old Coach Sauvignon Blanc, New Zealand, 2014
Cataldi Madonna “Malandrino”, Montepulciano D’Abruzzo, Italy 2014


Dessert Sampler for Two
Grand Marnier Macerated Berries and House Sorbet
Chocolate Fondue with Fresh Fruit and Rice Krispies

Dow’s 2007 LBV Port, Portugal

Chateau Les Grandes Terres, France
Elysium, Black Muscat, California
Serena, Sweet Sparkling Wine, Italy