1924 Main Menu

with coconut crusted scallops, crios torrontes, argentina 2006

with poached apples, duck confit and blue cheese-cranberry vinaigrette, angeline pinot noir, russian river valley 2004

with snap peas, mango, cucumber, pickled onions and ginger vinaigrette, saintsbury chardonnay, carneros 2004

with braised beef short rib broth and fried red onion ring, chateau Labarthe merlot, france 2003

with fried cauliflower, white wine and saffron aioli, verget white burgundy, france 2004

with pancetta, stewed lentils, brussel petals, bacon and balsamic, joel gott zinfandel, california

with fried polenta, raisin-onion-caper agrodolce and brown butter hollandaise, huges beaulieu picpoul of de pinet, france 2005

with butternut squash spatzle, chorizo bolognese, and poached apples, hopler pinot blanc, austria 2003

with garlic potatoes, broccolini and veal sauce with 4 oz. butter-poached canadian lobster tail - add $15.00, louis martini cabernet sauvignon, napa valley, 2002

with goat cheese vinaigrette and fried leeks, e. guigal cotes du rhone, france 2003

with honeycomb and walnut bread menu available upon request per cheese

with pecan caramel and brown sugar-molasses fritter, banyuls

with cookies 'n cream ice cream, ruby Port

with cookies, torbreck

with christopher elbow chocolates, add