Menu for the Weeks of January 25 & February 1, 2017

Menu for the Weeks of January 25th & February 1st, 2017

 


SALTSPRING MUSSELS
GARLIC, CHILI & SPINACH
SAFFRON CREAM, PERNOD, BOTTARGA

Occhipinti SP68 Bianco 2015
Isle of Sicily, Italy

 

SALAD OF RADICCHIO & FRISÉE
CANDIED WALNUTS, CASTELVETRANO OLIVES & BLOOD ORANGES
AGED BALSAMIC , PARMIGIANO-REGGIANO

Château Henri Bonnaud Terre Palette Rosé 2015
Provence, France

 

HANDMADE PACCHERI
CALABRIAN SAUSAGE, CARAMELIZED FENNEL
DANDELION GREENS, TOMATO & BREADCRUMBS

Domaine Maestracci ‘Clos Reginu’ Rouge 2014
Isle of Corsica, France

 

ROASTED POUSSIN
FRIED SUNCHOKES, LE PUY LENTILS
SHAVED CELERY SALAD, MUSTARD JUS

Bow & Arrow ‘Air Guitar’ 2015
Willamette Valley, Oregon

 

JEUNE AUTIZE CHEESE
PROSECCO-POACHED APRICOTS, SESAME SEMOLINA BREAD
TOASTED PUMPKIN SEEDS, PICKLED CARROT & MEMBRILLO

Ingrid Groiss Gemischter Satz 2015
Thermenregion, Austria

 

LIME LEAF MERINGUE
EARL GREY ICE CREAM, MEYER LEMON CURD
CITRUS CRUMBLE, MANDARINQUAT, CANDIED CITRUS

Carmes de Rieussec Sauternes 2011
Bordeaux, France

Menu for the Weeks of January 11 & 18, 2017

Menu for the Weeks of January 11th & 18th, 2017

 


KONA KAMPACHI CRUDO
MELOGOLD GRAPEFRUIT, CARA CARA ORANGE, AVOCADO
MEYER LEMON PONZU, OPAL BASIL, GINGER

Château de Roquefort Côtes du Provence Corail Rosé 2015
Provence, France

 

POTATO GNOCCHI
BLACK TRUMPET MUSHROOMS, MUSTARD GREENS, BREAD CRUMBS
30-YEAR AGED BALSAMIC, CHILI & PECORINO MASCHIO

Holden Wine Company Pinot Noir 2015
Willamette Valley, Oregon

 

RACK OF CATTAIL CREEK LAMB
ROASTED ROMANESCO, CHILI-DATE VINEGAR
CELERY ROOT PURÉE, HERB SALAD

Domaine Les Pallières Gigondas ‘ Terrasse du Diable’ 2011
Rhône Valley, France

 

HEARTS OF ESCAROLE
LEMON-ANCHOVY VINAIGRETTE, FRIED CAPERS

PICKLED RED ONION, SIEVED EGG

Nicolas Idiart Sancerre 2013
Loire Valley, France

 

CASCADIA CREAMERY GLACIER BLUE
RAISIN WALNUT BREAD, LIME COMPRESSED APPLES
PORT GASTRIQUE, SHAVED CELERY, DILL FROND

Domaine L'Agape Riesling 2013
Alsace, France

 

SORGHUM CASTELLA CAKE
PERSIMMON-SATSUMA SHERBET, SORREL CREAM
QUINOA CRUMBLE & MILK JAM

Domaine des Baumard Côteaux du Layon Carte d'Or 2013
Loire Valley, France

Menu for the Weeks of December 28, 2016 & January 4, 2017

Menu for the Weeks of December 28, 2016 & January 4, 2017

 


ROASTED BEETS & CHARRED FETA
SMOKED YOGURT, DILL & FINGER LIMES
HONEY-SHERRY VINAIGRETTE & FRIED SUNFLOWER SEEDS

Henri Bonnaud Palette Rosé 2015
Provence, France

 

SPINACH & BURRATA TORTELLONI
SAGE, PARMIGIANO-REGGIANO & HAZELNUTS
AGED BALSAMIC

Pascal Janvier Anjou Rouge 2015
Loire Valley, France

 

SEARED MOULARD DUCK BREAST
ROASTED BLACK SALSIFY, PIOPINNI MUSHROOMS
ONION PETALS & SAUCE AU POIVRE

Walter Scott ‘Cuvée Ruth’ 2015
Willamette Valley, Oregon

 

HEARTS OF BUTTER LETTUCE & TREVISO
FINES HERBES, SMOKED TROUT ROE
ROASTED PISTACHIOS, AVOCADO VINAIGRETTE

Yves Leccia Île de Beauté Blanc 2015
Isle of Corsica, France

 

CASCADIA CREAMERY CELILO
RADISH, MEYER LEMON & FENNEL JAM
CORN FLOUR BISCOTTI & PUFFED WILD RICE

Francis Tannahill Gewurztraminer ‘Dragonfly Vineyard’ 2014
Columbia Gorge, Washington

 

BUTTERMILK TART
BLACK SESAME SALTINE CRUST, GRAPEFRUIT SORBET
MATCHA MERINGUE, POMELO

Carmes de Rieussec Sauternes 2011
Bordeaux, France

Menu for the Weeks of December 14 & 21

Menu for the Weeks of December 14th & 21st, 2016

 


VARNISH CLAMS
BABY LEEKS, FINGERLING POTATOES
SMOKED CABBAGE, TARRAGON & CHILI

Domaine de l'Ecu Muscadet Granite 2015
Loire Valley, France

 

GORGONZOLA DOLCE CAPPELLETTI
WALNUT BROWN BUTTER & BELGIAN ENDIVE
VERNACCIA-PICKLED FIG, CHERVIL

Domaine Lupin Frangy 2014
Savoie, France

 

BRAISED LAN-ROC PORK CHEEKS
TARBAIS BEANS, RADDICHIO & SCORZONERA
MOUNTAIN HUCKLEBERRY PURÉE, SAUCE CIVET

Bow & Arrow ‘Rhinestones’ 2015
Willamette Valley, Oregon

 

GRAPEFRUIT, POMELO & FENNEL SALAD
DUNGENESS CRAB, RADISH, OCA
NASTURTIUM, NORI

Domaine Bunan Bandol Rosé 2015
Provence, France

 

JACOBS & BRICHFORD’S AMERIBELLA CHEESE
FOCACCIA, HAZELNUTS & PERSIMMON MOSTARDA
COMPRESSED WARREN PEARS, BUCKWHEAT HONEY

Trisaetum Coastal Range Riesling 2014
Willamette Valley, Oregon

 

GÂTEAU BASQUE
MEMBRILLO-SWIRLED FROZEN YOGURT, CARA CARA ORANGE
CANDIED CITRUS & MEYER LEMON LACE TUILE

Ordonez and Co. Nº1 Selección Especial 2012
Malaga, Spain

Menu for the Weeks of November 1 & December 7

Menu for the Weeks of November 30 & December 7, 2016

 


GOLDEN CHANTERELLE VELOUTÉ
PINE BUD SYRUP, THYME LEAVES

Domaine Rijckaert ‘En Paradis’ Chardonnay 2010
Jura, France

 

DUNGENESS CRAB TAJARIN
FENNEL, PUNTARELLE, ANCHOVY-CHILI OIL

Pascal Janvier Jasnières ‘Cuvee du Silex’ 2014
Loire Valley, France

 

MISHIMA FARMS AMERICAN WAGYU CULOTTE STEAK
CURRIED SQUASH PURÉE, ROASTED SALSIFY
ERBA STELLA, FRIED SHALLOTS

Château Grand Corbin Manuel Saint-Émilion Grand Cru 2004
Bordeaux, France

 

FALL CHICORY SALAD
CANDIED PECANS, ROASTED PORK BELLY
AGED BALSAMIC-SHERRY VINAIGRETTE, PARMESAN

Chateau D’Arlay Cotes Du Jura 2009
Burgundy, France

 

DAMA SAGRADA CHEESE
MEMBRILLO, FRIED MARCONA ALMONDS , CASTELVETRANO OLIVES
ROSEMARY CRACKERS, ROASTED GARLIC-MUSTARD PURÉE

Yves Leccia Biancu Gentile, Ile de Beauté 2014
Corsica, France

 

SPICED FUYU PERSIMMON PUDDING
NASTURTIUM ICE CREAM
DAISY TANGERINE, TOASTED COCONUT, CAJETA

Domaine Des Baumard Carte d’Or 2013
Loire Valley, France

Menu for the Weeks of November 16 & 23

Menu for the Weeks of November 16 & 23, 2016

 


STRIPED BASS CRUDO
RADISH, CASTELVETRANO OLIVES
ORANGE ZEST, CURRY SALT, MEYER LEMON

Bodegas Ameztoi Txakoli Blanco 2015
Basque, Spain

 

SAFFRON GNOCCHI SARDI
ROASTED TOMATO & CURED PORK BELLY
RED ONION, CHILI, PECORINO ROMANO

Château d’Arlay Corail Côtes du Jura Rosé 2009
Jura, France

 

SMOKED CATTAIL CREEK LAMB SHOULDER
QUINCE GLAZE
CHARRED ESCAROLE
, HORSERADISH POTATO PURÉE
CHIVE OIL

Domaine Faury Syrah 2015
Rhône Valley, France

 

SAVOY CABBAGE, SHAVED CELERY & BRUSSELS SPROUTS SALAD
ROGUE BLUE CHEESE, SCARLET SURPRISE APPLES
HAZELNUTS & CHERVIL

Teutonic Wine Company David Hill Riesling 2015
Willamette Valley, Oregon

 

ANCIENT HERITAGE ADELLE
ROASTED & RAW BEETS, CANDIED FENNEL
SHAVED RYE BREAD, HUCKLEBERRY AIGRE-DOUX

Pascal Janvier ‘Cuvée du Silex’ Jasnières 2014
Loire Valley, France

 

GINGER SPICE CAKE
VANILLA BEAN PARSNIP PURÉE, POMEGRANATE SEEDS
CANDY CAP ICE CREAM & PARSNIP CHIPS

Château Suduiraut ‘Castelnau de Suduiraut’ Sauternes 2008
Bordeaux, France

Menu for the Weeks of November 2 & 9

Menu for the Weeks of November 2 & 9, 2016

 


KONA KAMPACHI CRUDO
BURNT CARROT VINAIGRETTE
CALABRIAN CHILI & GARLIC OIL

Domaine l’Agape Riesling Osterberg 2011
Alsace, France

 

PORCINI & BLUE HUBBARD SQUASH AGNOLOTTI
VELVET PIOPPINI, FRIED ALMONDS
BROWN BUTTER & AGED BALSAMIC

Goodfellow Family Cellars Pinot Gris 'Clover' 2014
Willamette Valley, Oregon

 

MUSCOVY DUCK LEG CONFIT
CELERIAC & CHARD GRATIN, ROASTED ONION
CELERY SALAD, PORT-GLAZED FIGS

Domaine Maestracci ‘E Prove’ Corse Calvi Rouge 2014
Isle of Corsica, France

 

ROASTED BEETS & RED GRAPEFRUIT
POMEGRANATE SEEDS, PUFFED FARRO
PROSCIUTTO AMERICANO & GOAT FETA

Château Henri Bonnaud Palette Rosé 2015
Provence, France

 

SCHNEBELHORN
RED WINE PEAR PURÉE, ASIAN PEAR
CANDIED WALNUTS, CELERY LEAF, & FRANCONIA RYE BREAD

Domaine de Roally Vire-Clesse 2014
Burgundy, France

 

MOUNTAIN ROSE APPLE SORBET
CINNAMON SUGAR SPICE CAKE
CIDER GASTRIQUE, APPLE BUTTER

Domaine des Baumard Côteaux du Layon ‘Carte d'Or’ 2014
Loire Valley, France

Menu for the Weeks of October 19 & 26

Menu for the Weeks of October 19 & 26, 2016

 


JERUSALEM ARTICHOKE, SPINACH, & CHÈVRE VELOUTÉ
CHIVES, HAZELNUT OIL, SUNCHOKE CHIPS

Nigl Kremser Freiheit Grüner Veltliner 2015
Krems, Austria

 

OLIVE OIL POACHED HALIBUT
CHAMPAGNE BEURRE BLANC, NAMEKO MUSHROOMS
CHARRED SCALLION RISOTTO

Arterberry Maresh Chardonnay 2014
Willamette Valley, Oregon

 

AMERICAN WAGYU SHORT RIB & HERBED RICOTTA CANNELLONI
BÉCHAMEL, FRESH GRATED HORSERADISH
RED WINE DEMI-GLACE, MUSTARD FRILLS

Henri Bonnaud Palette Rouge 2010
Provence, France

 

LACINATO KALE SALAD
BANYULS-DIJON VINAIGRETTE

PARMESAN FRICO, MOUNTAIN ROSE APPLES
PICKLED RED ONION, CANDIED WALNUTS

Domaine Franck Peillot ‘Altesse’ Roussette 2014
Savoie, France

 

BRIE DE JOUVENCE
BUTTERED TOASTED BRIOCHE, SUNGOLD FARMS QUINCE
CARDAMOM & GINGER-HONEY GASTRIQUE, PRESSED CRANBERRIES

Domaine Cazin Cour-Cheverny ‘Cuvée Renaissance’ 2014
Loire Valley, France

 

CHICORY ROOT BUDINO
SCARLET KABOCHA ICE CREAM, PEPITA-QUINOA
BRÛLÉED MAPLE MARSHMALLOW

Valdespino Isabela Cream NV
Jerez, Spain

Menu for the Weeks of October 5 & 12

Menu for the Weeks of October 5 & 12, 2016

 


CURED ARCTIC CHAR CRUDO
WATERMELON RADISH & KOHLRABI, MICRO SCALLIONS
AVOCADO PURÉE, TOASTED SESAME SEEDS

Domaine Brégeon Muscadet Sur Lie 2011
Loire Valley, France

 

RYE FLOUR PAPPARDELLE
GRASS-FED BEEF RAGÚ
PARMIGIANO-REGGIANO & SPIGARELLO

Teutonic Wine Co. Pinot Noir 'Battle of the Cracken' 2015
Willamette Valley, Oregon

 

FAUÇON FARMS ROASTED SQUAB BREAST
SMOKED CELERIAC PURÉE, CELERY SALAD
PINE BUD SYRUP & RUBY PORT JUS

Olga Raffault Chinon 'Les Picasses' 2010
Loire Valley, France

 

FALL CHICORIES
SHAVED FENNEL & HERBS, BLACK PEPPER CRISPS
SIEVED EGG, FRESH HORSERADISH, ANCHOVY VINAIGRETTE

Yves Leccia Biancu Gentile Ile de Beauté 2014
Isle de Corsica, France

 

COW’S MILK BURRATA
ROASTED JONAGOLD APPLES
SAGE-BROWN BUTTER, TOASTED HAZELNUTS

Florent Rouve Mâcon-Vilages 2014
Burgundy, France

 

RICOTTA CHEESECAKE & PINE NUT CRUST
CANDIED FENNEL, THOMCORD GRAPE SORBET
PICKLED SULTANA RAISINS, VANESSA GRAPES

Château Rieussec 'Les Carmes de Rieussec' Sauternes 2011
Bordeaux, France

Menu for the Weeks of September 21 & 28

Menu for the Weeks of September 21 & 28, 2016

 


ROASTED NANTES CARROT VELOUTÉ
MINT PISTOU, LIME LEAF OIL

Weingut Stift Göttweig Zwiegelt Rosé 2015
Krems, Austria

 

SPINACH GARGANELLI
CURED PORK BELLY, PICKLED FRESNO CHILES
BROCCOLINI & BREAD CRUMBS

Weigut Knauß Trollinger Württemberg 2014
Swabia, Germany

 

SEARED MUSCOVY DUCK BREAST
CHARRED GROUNDWORK FARM CABBAGE, PINOT NOIR-BEET PURÉE
HUCKLEBERRY SAUCE CUMBERLAND

Holden Wine Company Pinot Noir 2014
Willamette Valley, Oregon

 

BLACK LOCUST LITTLE GEM LETTUCES
TOASTED SUNFLOWER SEEDS, CANADICE GRAPES
CABRALES & OREGON BLUE CHEESES, FINES HERBS

Weingut Robert Weil Riesling Trocken 2014
Rheingau, Germany

 

FACE ROCK CREAMERY CHEDDAR
STARKRIMSON PEAR & PICKLED GREEN WALNUT RELISH
TOASTED WALNUT BREAD, HONEY-CIDER GASTRIQUE

Weigut Hajszan Neuman Gemischter Satz Nussberg 2014
Vienna, Austria

 

SWEET CORN TART
BUTTERMILK ICE CREAM, POPPED SORGHUM, NECTARINES
PEACH COULIS, DULCEY CHOCOLATE FEUILLETINE

Ipsus Pantelleria Passito 2014
Sicily, Italy

Menu for the Weeks of September 7 & 14

Menu for the Weeks of September 7 & 14, 2016

 

CURED HOKKAIDO SCALLOP CRUDO
CHERMOULA CRÈME FRAÎCHE & LEMON
SHAVED RADISH, KOHLRABI

Champagne Doyard 'Cuvée Vendémiare' Extra Brut NV
Champagne, France

 

TOMATO LASAGNETTE
HOUSE RICOTTA, CHANTERELLES
BASIL POWDER, HALF-DRIED CHERRY TOMATOES

Domaine Leccia Patrimonio Rosé 2015
Isle of Corsica, France

 

HARISSA-RUBBED CATTAIL CREEK LAMB LEG
PIPERADE VERTE, TOMATILLO EMULSION
SUMMER SQUASH & OLIVE RELISH

Henri Bonnaud Palette Rouge 2010
Provence, France

 

BELGIAN ENDIVE, COMPRESSED PEACHES
BANYULS VINAIGRETTE, PECORINO SARDO
FRIED MARCONA ALMONDS & SOURDOUGH BREAD CRUMBS

Walter Scott Pinot Blanc ‘Crannell Vineyard’ 2014
Eola-Amity, Oregon

 

BOXCARR CREAMERY ROSIE'S ROBIOLA
TOASTED BRIOCHE, PICKLED FIGS, FIG CONFITURE
SMOKED HONEY, MUSTARD FRILLS

Hiedler Grüner Veltliner 'Löss' 2013
Kamptal, Austria

 

PISTACHIO CAKE & HUCKLEBERRY CRÉMEUX
ANISE HYSSOP FROZEN YOGURT
PLUMS, CARDAMOM MERINGUES

Château Roûmieu-Lacoste Sauternes 2013
Bordeaux, France

Menu for the Weeks of August 24 & 31

Menu for the Weeks of August 24 & 31, 2016

 


MELON & CUCUMBER GAZPACHO
ANISE HYSSOP OIL, TOASTED NORI POWDER

Ameztoi Txakoli Blanco 2015
Basque, Spain

 

SQUID INK TAGLIOLINI
MONTEREY BAY SQUID & HUNGARIAN WAX PEPPERS
GARLIC, FENNEL, BREAD CRUMBS

Henri Bonnaud Terre Promise Rosé 2015
Provence, France

 

PORCINI-CRUSTED CARMAN RANCH STRIP LOIN
MARINATED HEIRLOOM TOMATOES & ARUGULA
SMOKED BLUE CHEESE SOUBISE

Château Côtes de Baleau Saint-Emilion 2009
Bordeaux, France

 

GRILLED KOHLRABI & PICKLED CARROTS
LABNEH, TOASTED HAZELNUTS
CHERMOULA VINAIGRETTE & VENUS GRAPES

Harper Voit ‘Surlie’ Pinot Blanc 2014
Willamette Valley, Oregon

 

MAJORERO GOAT CHEESE
TOMATILLO & COMPRESSED BAIRD PLUOTS
SPANISH PEANUTS, ZA’ATAR LAVASH

Arterberry-Maresh Chardonnay 2014
Willamette Valley, Oregon

 

NOYAUX ICE CREAM
PEACHES & RASPBERRIES
PIE CRUST & RASPBERRY COULIS

Raphael Bartucci Bugey Cerdon NV
Savoie, France

Menu for the Weeks of August 10 & 17

Menu for the Weeks of August 10 & 17, 2016

 

COSOMONAUT TOMATO GAZPACHO
WHIPPED GOAT CHEESE MOUSSE
CORIANDER BLOSSOMS

Rezabal Txakoli Rosado 2015
Basque, Spain

 

CHARCOAL-GRILLED HAWAIIAN BONITO & TSAR NICOULAI CAVIAR
SWEET CORN, LEMON THYME
BASIL EMULSION & CRÈME FRAÎCHE

Domaine Leccia Vin des Pays Blanc 2011
Isle of Corsica, France

 

PAN-ROASTED CHICKEN BREAST
POLE BEANS, FIGS & PURSLANE
GRAIN MUSTARD JUS, FRIED SAGE

Domaine Chevillon Passetoutgrain 2013
Burgundy, France

 

KEN’S BREAD SALAD
SPECKLED ROMAINE & MERLOT LETTUCE
CHERRY TOMATOES, NECTARINES

Walter Scott Pinot Blanc 2014
Willamette Valley, Oregon

 

15-MONTH MEUNIÈRE COMTÉ
MARCONA ALMONDS, PICKLED PEPPERS

SHAVED & MARINATED BROCCOLI

Jasper Sisco ‘Gratus Bynum’ 2014
Columbia Valley, Washington

 

CHARENTAIS SORBET, KEY LIME CRÉMEUX
CUCUMBER CONFITURE, MELON

Domaine Baumard Carte d'Or 2014
Loire Valley, France

Menu for the Weeks of July 27 & August 3 2016

Menu for the Weeks of July 27 & August 3, 2016

 

CHILLED FENNEL & ORANGE SOUP
OLIVE OIL & FENNEL BLOSSOMS

Louis de Grenelle Rosé Corail NV
Loire Valley, France

 

SPINACH CAVATELLI
OREGON PORCINI & EARLY GIRL TOMATO JUS
CURED OLIVE CRUMBLE, BASIL

Weingut Emmerich Knoll Loibner Grüner Veltliner 2014
Wachau, Austria

 

PEACH-BRAISED LAN ROC PORK SHOULDER
BLISTERED SWEET CORN, CHARRED TREVISO
CONFIT FINGERLING POTATOES & SUMMER SAVORY OIL

Bow & Arrow Gamay Noir 2015
Willamette Valley, Oregon

 

TEMPURA-FRIED SOFT-SHELL CRAB
CUCUMBER SALAD, HERMISTON WATERMELON
PICKLED CHILI AÏOLI, GREEN CORIANDER, & PEANUTS

Jacob Haart Riesling 2015
Mosel, Germany

 

ANCIENT HERITAGE ADELLE
GRILLED ZUCCHINI BREAD, MARINATED TOMATOES
PICKLED PATTY PAN, NASTURTIUM, & TOMATO HONEY

Jasper Sisco ‘Gratus Bynum’ 2015
Columbia Valley, Washington

 

BUCKWHEAT & PLUM PROFITEROLE
BUCKWHEAT ICE CREAM, PLUM SORBET
HUCKLEBERRY AIGRE-DOUX, STREUSEL GANACHE, PISTACHIOS

Domaine du Pas Saint Martin ’La Vie en Rose’ Rosé Brut NV
Loire Valley, France

Menu for Weeks of July 13 & July 20 2016

Menu for the Weeks of July 13 & July 20, 2016

 

PURSLANE VICHYSSOISE
BUTTERMILK GRANITÉ

Domaine Le Galantin Bandol Blanc 2015
Provence, France

 

CORZETTI STAMPATI
BASIL & PINE NUT PESTO, PADRÓN PEPPERS
PECORINO SARDO, TORN SQUASH BLOSSOMS

Domaine Leccia Patrimonio Blanc 2013
Isle of Corsica, France

 

AMERICAN WAGYU DENVER STEAK
CHARRED CARAFLEX CABBAGE & CHANTERELLES
MOUNTAIN HUCKLEBERRY REDUCTION, DEMI-GLACE

Château Côte de Bateau Saint Emilion 2009
Bordeaux. France

 

HEIRLOOM TOMATO & STONE FRUIT SALAD
PEACH LEAF YOGURT, TOMATO WATER
ANISE HYSSOP OIL & PERILLA

La Mascaronne Côtes du Provence Rosé 2015
Provence, France

 

LE CHARMOIX, SHAVED SUMMER SQUASH
BAGUETTE TUILE & PARSLEY

Domaine Rijckaert Chardonnay 'En Paradis' 2011
Jura, France

 

SWEET CORN TART
RICOTTA-BERRY SWIRL ICE CREAM

SUMMER BERRIES, MICRO BASIL, POPPED SORGHUM

Domaine Baumard Coteaux du Layon ‘Carte d'Or’ 2014
Loire Valley, France

Menu for Weeks of June 29th & July 6th

Menu for the Weeks of June 29 & July 6, 2016

 

CUCUMBER & GREEN GRAPE GAZPACHO
BAY LEAF CREAM, CALENDULA PETALS

Ameztoi Txakoli Getariako, 2015
Basque, Spain

 

BEETROOT & SWEET CORN TORTELLI
BEURRE MONTÉ, CHERRY TOMATOES
AMARANTH, MICRO BASIL

Domaine des Heritiers du Comte Lafon Macon Milly-Lamartine, 2011
Burgundy, France

 

SEARED MUSCOVY DUCK BREAST
CHARRED EGGPLANT & WHITE MISO PURÉE
ICE WINE-COMPRESSED APRICOTS, POLE BEANS, ALMONDS

Matello ‘Fool's Journey’ Deux Vert Vineyard, 2012
Willamette Valley, Oregon

 

HEARTS OF  ESCAROLE & GRILLED PEACHES
CRISPY PROSCIUTTO , PARMESAN, ANCHOVY-CHILI VINAIGRETTE

Garryana Riesling 'Lone Star Vineyard' Eola-Amity, 2015
Willamette Valley, Oregon

 

CROTTIN GOAT CHEESE
PISTACHIO BUTTER, PICKLED CHERRIES
SHAVED BUCKWHEAT CROSTINI

François Cazin Cour-Cheverny, 2014
Loire Valley, France

 

VANILLA BEAN-POPPYSEED ANGEL FOOD CAKE
SUMMER BERRIES, CHAMPAGNE EMULSION
BLACKBERRY CHIP, SORREL ICE CREAM

Domaine du Pas Ste Martin ‘La Vie en Rose’ NV
Loire Valley, France

Menu for Weeks of June 15th & June 22nd

Menu for the Weeks of June 15th & June 22nd, 2016

QUICK-PICKLED CALIFORNIA HALIBUT
SUMMER SQUASH, RED SPRING ONION
JAPANESE GINGER & POPPED SORGHUM

Holden Pinot Blanc 2014
Willamette Valley, Oregon



CHILLED ENGLISH PEA SOUP
LEMON CRÈME FRAÎCHE & RADISHES

OLIVE OIL, CHERVIL

Ingrid Groiss Gemischter Satz 2014
Thermenregion, Austria
 

ROASTED QUAIL STUFFED WITH COUSCOUS & PICKLED RAISINS
CHARRED ROMANO BEANS, PEANUT ROMESCO

Bow & Arrow ‘Rhinestones’ 2015
Willamette Valley, Oregon
 

SHAVED CELTUCE & SUNGOLD TOMATO SALAD
HOUSE-CURED LONZA, PINE NUTS & BREADCRUMBS
FENNEL AÏOLI & NASTURTIUM

Henri Bonnaud ‘Terre Promise’ Rosé 2015
Provence, France
 

BLACK SHEEP CREAMERY FRESH CHEESE
DIVA CUCUMBERS, BLUEBERRIES & GOOSEBERRIES
FRESSEN BAKERY PRETZEL BREAD

Nicolas Idiart Sancerre 2014
Loire Valley, France



DARK CHOCOLATE PAVÉ
STRAWBERRY ICE CREAM
BASIL EMULSION, PICKLED GREEN STRAWBERRIES

Nino Negro Birbet 2014
Piedmont, Italy

Menu for Weeks of June 1st and June 8th

Menu for the Weeks of June 1st and June 8th

 

 

MISHIMA FARMS WAGYU CARPACCIO
ROSEMARY & HAZELNUTS
SMOKED OLIVE OIL, TOASTED RICE

Ameztoi Rubentis 2015
Basque, Spain

 

ROASTED HEN & CARAMELIZED ONION AGNOLOTTI
FAVA BEANS, FRESH HORSERADISH
CHIVE OIL & JUS

Goodfellow Family Cellars Pinot Gris 'Clover' 2014
Willamette Valley, Oregon

 

OLIVE OIL-POACHED SALMON
CRISPY NEW POTATOES & CHANTERELLES
RAMP BUTTER & PURSLANE

Teutonic Wines Pinot Noir 'Bellpine' 2014
Willamette Valley, Oregon

 

SALAD OF LITTLE GEM LETTUCE
CURED DUCK EGG, EASTER EGG RADISHES
BURNT SWEET ONION RANCH DRESSING

Florent Rouve Arbois Savagnin 2010
Jura, France

 

SHAFT’S BLUE CHEESE
KEN’S WALNUT LEVAIN, RED ONION MARMALADE
SMOKED HONEY & CHELAN CHERRIES

Trisaetum Riesling Coastal Range 2014
Willamette Valley, Oregon

 

CHILLED STRAWBERRY SOUP
VANILLA-ROASTED RHUBARB
ORANGE PALMIERS, COCOA BUTTER MOUSSE

Domaine du Pas Ste Martin ‘La Vie en Rose’ NV
Loire Valley, France

 

Spring Fling - Dessert for Dinner

 

People often ask us… where should we go out for amazing dessert? We are here to answer that call...... JOIN US!

A SPRING FLING with Beast’s Pastry Chef Lauren Breneman
and Clyde Common's Kristen Napoleoni

We are limiting this event to one seating, at 7:30pm.
All six courses paired with wine.
$150 per person including wine, coffee and gratuity.
 

Spring Fling Tuesday May 24th, 2016


PERSILLE DE RAMBOUILLET (GOATS’ MILK BLUE)
PICKLED GREEN STRAWBERRIES
CANDIED BACON PALMIERS
Fritz-Haag Riesling Spatlese, 2013
Mosel, Germany


YOGURT SEMIFREDDO
HONEY SAUCE, CANDIED CARROT
BEE POLLEN, CARROT CHIP
Domaine Baumard Côteaux du Layon 'Clos Ste-Catherine', 2010
Savennières, France


STRAWBERRY-MALT TART
CHOCOLATE SABLÉ, MACERATED STRAWBERRIES
MALTED MILK CRUMBLE, STRAWBERRY POWDER, MALT CREAM
Azienda Agricola Negro Birbet Brachetto, 2014
Piemonte, Italy


DARK CHOCOLATE CRÉMEUX
CACAO-NIB MOUSSE, HORCHATA ICE CREAM
SESAME FEUILLETINE CLUSTERS
Château Tirecul la Gravière Monbazillac ‘Cuvée Chateau’, 2004
Bordeaux, France


VANILLA MATCHA ANGEL FOOD CAKE
ROASTED RHUBARB, PISTACHIO ROCHER
RHUBARB GRANITE
Domaine Renardat-Fache Bugey de Cerdon NV
Savoie, France


POPPY SEED-LOVAGE PAVLOVA, SORREL SORBET
WHITE CHOCOLATE RASPBERRY FIZZLES
Domaine Huet Vouvray Moelleux Bourg, 2007
Loire Valley, France

Menu for the Weeks of May 18th and May 25th

Menu for the Weeks of May 18th and May 25th

 

 

BLACK ROCKFISH CRUDO
FISH SAUCE-LIME VINAIGRETTE, GREEN STRAWBERRY PURÉE
MINT, SHAVED CELERY, PEANUTS

Schloss Gobelsburg Zweigelt Rosé ‘Cistercien’ 2014
Kamptal, Austria

 

FAVA LEAF TAGLIATELLE
SPRING ONION, FAVA BEANS, HOUSE-MADE BACON
SHAVED SHEEP’S MILK CHEESE, TORN SQUASH BLOSSOM

Goodfellow Family Cellars Pinot Gris 'Clover' 2014
Willamette Valley, Oregon

 

BRAISED MISHIMA RANCH WAGYU SHORT RIB
GREEN GARLIC POMMES PURÉE, BLACK POPLAR MUSHROOMS
DEMI GLACE, TARO CHIPS, KOREAN CHILI OIL

Château Lanessan Haut-Medoc 2002
Bordeaux, France

 

WARM ASPARAGUS & ENGLISH PEA SALAD
SAUCE BÉARNAISE, SMOKED TROUT ROE
RED SORREL, PICKLED ONION

Weingut Nikolaihof Grüner Veltliner ‘Hefeabzug’ 2013
Wachauu, Austria

 

TOMME CHÈVRE ADRIENNE
BAGUETTE TUILE, LOVAGE-OLIVE OIL EMULSION
PICKLED BEETS & RADISH

Domaine Droin Chablis ‘Vaillons Premier Cru’ 2014
Burgundy, France

 

STRAWBERRY CRÉMEUX
VANILLA SABLÉ, NASTURTIUM-WHITE CHOCOLATE CHANTILLY
BLACK PEPPER-BUTTERMILK ICE CREAM

Elio Perrone ‘Bigaro’ 2015
Piedmonte, Italy