reception with bill stone

amuse bouche

2008 churton sauvignon blanc, marlborough, new zealand

first course

seared sea scallops | chervil purée, horseradish mousseline

2007 groth chardonnay, napa valley

salad

salade d'hiver | roasted beets, baby arugula, frisée, blue, walnuts,

citrus-walnut vinaigrette

2006 hahn estates pinot noir, monterey

entrée

venison leg grand veneur | glazed chestnuts, squash gratin

2007 rasteau, domaine de beaurenard (grenache-syrah) southern rhône valley

dessert

butterscotch rice pudding | whipped cream