First Course
Blue cheese roasted pear with cranberry and walnuts, citrus
arugula
2006 Riesling, Evie’s Blend,Santa Lucia Highlands
Second Course
Rabbit Ragout with lemon thyme gnocchi, sweet peas
2006 Riesling, Santa Lucia Highlands
Third Course
Pan roasted day boat scallops with asparagus and morels sauce
2006 Pinot Noir, Santa Lucia Highland. 91 Points
Main Course
Wild mushroom stuffed chicken breast with fontina and bing
cherries
2006 Balo Vineyard,Pinot Noir. 93 Points
Cheese course
Assorted cheese plate, grilled bread
Dessert Course
Strawberry & Mascarpone puff pastry tart
For reservations please call Third and Olive 818-846-3900