Seasoned Dungeness crab and smoked salmon layered with crispy gyoza potsticker and served with raisin caper emulsion and fresh grapefruit and honey butter
Château St. Jean "Robert Young Vineyard" Chardonnay 1996
Franciscan Oakville Estate "Cuvee Sauvage" 1996

Seared scallops layered with crab-daikon slaw and pickled red onion. Served with salmon tartar and ginger wasabi-wakimi vinaigrette
Beringer "Private Reserve" Chardonnay 1997

Pan seared snapper in a crisp potato nest with roast macadamia shellfish stuffing, tomatoes concasse, lobster-pea risotto, spicy cumin drizzle and red wine balsamic reduction
Miner "Oakvale Ranch" Chardonnay 1997
Shafter "Red Shoulder Ranch" Chardonnay 1997

Morel tart over pastry shell with tuscan lamb sausage, boursin, roast red and yellow peppers, grilled radicchio and shallot demi-glace
Sanford "Santa Barbara" Pinot Noir 1997

Duck confit slowly braised and served with foie gras, leek and curry noodles, carrot oil, red and raspberry wine reduction
Fife "Mendocino" Zinfandel 1997
Villa Mt. Eden "Monte Rosso" Vineyard Grand Reserve 1996

Filet mignon layered with seasoned lobster claw & portabella-shiitake-macadamia duxelle. Served with brunoise peppers, lobster veloute & cabernet-shiraz reduction
Spottswoode Cabernet Sauvignon 1994
Signorello Cabernet Sauvignon 1995

Berry napoleon with raspberry puree
Château St. Jean Johannisberg Riesling
Belle Terre Vineyard "Late Harvest" 1988