Davio's and Chef David Boyle’s present

Cézanne and Beyond Menu
Three-Course Dinner$35

* Pan Seared Jumbo Shrimp, Barolo Risotto, Lemon Herb Butter
* Grilled Brandt Prime Sirloin, Purple Potatoes, Spaghetti Squash, Port Wine Reduction
* Cézanne Cubed — Fried Rice Croquette, Hazelnut Gelée, Milk Chocolate Gelée

Wine Flight$15

• 2007 Blend Airlie “Seven” Willamette
• 2005 Rhone Blend Zaca Mesa “Z-Cuvée”