Farm-to-Fork Chef’s Tasting Menu

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FIRST
CURED BELLY OF WILD CALIFORNIA SALMON
VODKA, BLACK PEPPER, CITRUS
2013 ST. REY SUTTER RANCH VINEYARD CHENIN BLANC, CLARKSBURG

SECOND
RIO VISTA ENDIVE AND LODI BING CHERRIES
PICKLED CHERRY, POINT REYES BAY BLUE, BANYULS
2010 PERRY CREEK ALTITUDE: 2401 VIOGNIER, EL DORADO

ENTREMET CHAMPAGNE GRANITÉ

THIRD
LIBERTY FARMS DUCK BREAST WITH
EARLY LOCAL STONE FRUIT
COLD-SMOKED BREAST, PRESERVED STONE FRUIT, GREENS
2012 SOBON ESTATES CABERNET SAUVIGNON, AMADOR COUNTY

FOURTH
CANDIED SWEET CORN AND
WHITE PEPPER POT DE CRÈME
FIRST-SEASON CORN, HARD TELLICHERRY PEPPER, CREAM
2009 PERRY CREEK ALTITUDE: 2401 EXPRESSION LATE HARVEST, EL DORADO

$65 FOOD ONLY – $95 WITH WINE PAIRINGS

PRICE INCLUDES ALL FOUR COURSES. MENU SUBJECT TO CHANGE.
NOT VALID WITH ANY OTHER OFFER. SPLIT ENTRÉES NOT PERMITTED.
GRATUITY AND SALES TAX NOT INCLUDED.
A CORKAGE FEE OF $20 WILL BE APPLIED PER 750 ML BOTTLE BROUGHT INTO THE RESTAURANT.