Julia’s Kitchen is pleased to offer
selections of Julia’s favorite dishes

Amuse
Changes daily

First Course
Liberty Duck Confit Salad
Copia baby lettuce and escarole, balsamic roasted spring onions, balsamic vinaigrette
2004 WillaKenzie Estate, Pinot Blanc, Willamette Valley, Oregon

Second Course
Bouillabaisse
Mediterranean fish stew, COPIA fennel and leeks, saffron nage, rouille crostini
2004 Sutton Cellars, Carignane, Mendocino County

Third Course
Montana Legend Steak Au Poivre
All natural 100% Angus striploin, exotic pepper blend, glazed fingerling potatoes,
braised Copia greens, brandy jus
2002 Shenandoah Vineyards, Cabernet Sauvignon Reserve, Shenandoah Valley

Dessert
Caramelized orange crepes
Strawberry glace, fresh berries


$60.00
$80 with optional wine pairing

Bon appetit!

Jeff Mosher Executive Chef 
 

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