Salmon (skin side up all the way), raw root slaw (celeriac/carrot/creme fraiche/dill/lemon), mashed potato cake.
Seared tenderloin, roasted parsnip puree, gingered bok choy, caramelized onion and red wine reduction. Knock Bruno’s if you want, but their tenderloins continually dominate. Thanks be to Dave for the Sterling 2007 Cab.


