Special Central Market Sponsored Course  ($7. supplement or Gift Card from Central Market)

Parigi Caesar
   Merryvale, Chardonnay ’06, Napa Valley

Mr. Lemley’s Tomato and Feta Salad
Lemley’s Tomato, Roasted Peppers, Mint, Basil, Feta…Balsamic Reduction and Texas EVOO
  Tangent, Sauvignon Blanc ’06, Edna Valley

Ninny’s Salad
        Fried Okra, Tomatoes, Scallions…Simple Southern Vinaigrette
       Schlumberger, Pinot Blanc ’06, Alsace, France

First Course

“The Other” Salad
    Roquefort, Pears, Pecans, Onions…Raspberry Vinaigrette
Francis Ford Coppola, Alacante Bouschet, ’07, California

Petit Shrimp and Crab “Martini”
Classic Rémoulade and Spicy Cocktail Sauce
Jean-Marc Crochet, Sancerre ‘06, Loire Valley, France

Beef Carpaccio  with Fresno Chilies and Watercress Salad…Soy-Sriracha Vinaigrette
Santa Margherita, Pinot Grigio ’06, Valdadidge, Italy

Entrée Selections

Grilled Fish of the Evening
Sweet Corn Beurre Blanc, Wilted Spinach and Portobello Salad with Balsamic Reduction
Pio Cesare, Cortese Di Gavi ’06, Piedmont, Italy

Penne Chicken al Cartoccio
Chicken Breast, Mushrooms, Parmesan, Penne…Baked in Parchment
Coltibuono Cetamura, Chianti ’06, Tuscany, Italy

Risotto…Chef’s Daily Inspiration

Grilled Texas Quail
Roasted Corn and Bacon Spoonbread…Purple Hull Peas…Blackberry-Peach-Chipotle Chamoy
Teira, Zinfandel ’05, Sonoma County

Beef Tenderloin $15. supplement
Whole Grain Mustard Sauce…Mashed Potatoes
Jekel, Cabernet Sauvignon ‘03, Monterey County

$35 for three courses plus (tax and gratuity not included)

Suggested Wine Pairings listed below the selection, and are supplemental

The Chef Team: Janice Provost, Chad Houser, Rolando Garcia, Jose Matu

Dessert Menu

Buttermilk Pie
The Half and Half Henry’s Oatmeal and Chocolate Chip Ice Cream
Chiarlo, Nivole, Moscato dÁsti ’06, Italy