Chris Cook’s menu, with some fall seasonal accents, begins with Lightly Grilled Jumbo Gulf Shrimp with Tarragon Cream Cheese and Guava Mango BBQ paired with Raymond Sauvignon Blanc 2011. Pulled Vanilla Scented Duck Confit with Butter Lettuce and Grilled Pear is served with Raymond Chardonnay 2010.
Green Peppercorn-studded Grilled Petite Filet with Cinnamon Cauliflower is presented with Buena Vista Pinot Noir 2009, while Slow Roasted Young Pheasant with Smoked Mushroom and Long Bean Blackberry Jus is paired with Buena Vista The Count 2009. Dessert is Rhubarb Gelatto Coca-Cola Float and Anise Biscotti Crumble with Deloach Russian River Pinot Noir 2010.
The price is $65.95 plus tax and tip. Valet parking is complimentary and reduced room rates are available.
For reservations, call (210) 225-5100.