   
Prix Fixe Menu*
April $33.00/pp
1st Course
Frisee
au
Lardon
du
“Gstaad
Palace
Hotel
von
Switzerland”
with
bacon,
poached
egg,
croutons
and
dressing
from
the
“Gstaad
Palace
Hotel”
Suggested Pairing:
2004
Domaine
Schlumberger
"Les
Abbes"
(Alsace,
FR)
Riesling
11gl
44bt
2nd Course
Norwegian
Salmon
Confit
with
citrus
vinaigrette
and
braised
fennel
Pan
Roasted
Free
Range
Chicken
Breast
braised
chicken
thighs
and
carrot
“osso
bucco”
Suggested Pairing:
2002
Io
"Ryan
Road
Vineyard"
(San
Luis
Obispo,
County,
US)
Syrah
13gl
52
bt
3rd Course
Vanilla
Pannacotta
with
chocolate
sauce
and
crème
fraiche
Suggested Pairing:
2000
Arrowood
"Select
Late
Harvest"
(Alexander
Valley,
US)
White
Riesling
16br
64bt
May $33.00/pp
1st Course
Baby Spinach Salad with Goat Cheese
sunflower seeds and honey poppyseed dressing
Suggested Pairing:
2006 Château Bonnet (Entre-Deux-Mers, FR) Sauvignon Blanc/Semillion
9gl & 36 Bt
2nd Course
Duck Confit “l’Orangerie”
confit of Long Island duck legs with an orange dry glaze, candied kumquats, sesame, TANG gastrique on vanilla mashed potatoes
Suggested Pairing:
2005 Folie à Deux "Ménage à Trois " (California, US) Chardonnay/Muscat/Chenin Blanc
9gl & 36 Bt
3rd Course
Trio of Sorbets
Lemon, Chocolate and Raspberry
Suggested Pairing:
2003 Chateau Labatut - Bouchard (Cadillac, FR) Semillon/Muscat
11gl & 44 Bt
33’s Seasonal Executive Chef Tasting*
Let our Executive Chef create a four-course dinner tailored especially to your table’s taste.
Each course will be perfectly paired with wine chosen by our Sommelier.
The dessert will be accompanied by a refreshing aperitif.
We request that all members of your party participate in the tasting experience.
$99.00/person
Our Executive Chef, Peter Eco wishes you an excellent meal!
*Discounts/promotions cannot be used towards the Prix Fixe or the Chef Tasting menus.
Note: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. |
