Restaurant Saul Tasting Menu

*

Crudo of Japanese Yellowtail
marinade of citrus extra virgin olive oil, cilantro, peppers
Nino Franco Rustico Prosecco di Valdobbiandene, IT NV

**
Homemade Ricotta Gnocchi
sugar snap peas, parmesan, prosciutto
Ravines Dry Riesling Finger Lakes, NY 2008

***
Grilled Spanish Octopus
slow cooked pork belly, grilled scallion, kohlrabi, sriracha chili, honey, lime, sesame
Four Graces Pinot Gris, Willamette Valley, OR 2006

****
Sautéed Striped Bass
spring vegetable ragout, smoky ham hock broth
Chateau Turcaud Entre-Deux-Mers, Bordeaux, FR 2010

*****
Foie Gras Terrine
duck confit, brioche, cherry
Muscat de St. Jean Minervois, Languedoc-Roussillon, FR NV

******
Roasted Breast & Confit Leg of Squab
potato puree,brussel sprouts
Heller Estate Cabernet Sauvingnon, Carmel Valley, CA, 2008

*******
Choice of Dessert or cheese

Table participation required, menu $85, wine pairing $60

Menus Subject to Change