Menu for the Weeks of June 14 & 21

Menu for the Weeks of June 14th & 21st, 2017

 

CRUDO OF CALIFORNIA YELLOWTAIL
PICKLED MORELS, CARROT EMULSION

MUSTARD GREENS

Château Henri Bonnaud Palette Rosé 2015
Provence, France

 

ENGLISH PEA & RICOTTA TART
JULIENNE SPRING VEGETABLE SALAD

MINT, SHERRY REDUCTION

L’Abeille de Fieuzal Cru Classé de Graves 2014
Bordeaux, France

 

AMERICAN WAGYU BEEF CULOTTE
OREGON PORCINI, ROASTED & PICKLED SPRING ONION

SMOKED ONION AGNOLOTTI, CRESS PISTOU

Adrien Berlioz Cuvée  2014
Savoie, France

 

SPRING GREENS & HERBS
SHAVED DIVA CUCUMBER, BRIOCHE CROUTON

CACIOCAVALLO, PRESERVED LEMON-CREAM VINAIGRETTE

Goodfellow ‘Clover’ Pinot Gris 2015
Willamette Valley, Oregon

 

BURRATA CHEESE
STRAWBERRIES, BASIL, TOASTED PISTACHIO
BLACK OLIVE-BALSAMIC CARAMEL, BLACK PEPPER CRACKERS

Francis Tannahill Dragonfly Gewürztraminer 2012
Columbia Valley, Washington

 

TOASTED COCOA NIB SEMIFREDDO
GOAT CHEESE SORBET, COCONUT MACAROON

SALTED CAJETA, COCOA NIB CRUMBLE

César Florido Moscatel Especial NV
Andalucia, Spain

Menu for the Weeks of May 31 & June 7

Menu for the Weeks of May 31st & June 7th, 2017

 


SMOKED SALMON MI-CUIT
LEEK & GINGER SOUBISE, RADISH

TURMERIC OIL, CHARRED LEEK POWDER

Domaine Tissot Poulsard Vieilles Vignes Sans Soufré 2015
Jura, France

 

WHOLE WHEAT PAPPARDELLE
MOREL MUSHROOM & FAVA BEAN RAGU

ROASTED PORCINI, FRESH SHEEP’S CHEESE, MINT

Domaine BretonBourgueil 'La Dilettante' 2015
Loire Valley, France

 

BUTTER BASTED CHICKEN ROULADE
CARAMELIZED ZUCCHINI, CUCUMBER & BASIL SALAD
NIÇOISE OLIVE SAUCE, CHARCOAL GRILLED SPRING ONION

Holden Wine Company 'Bjornsen Vineyard' Eola-Amity 2015
Willamette Valley, Oregon

 

PICKLED CARROT & ARUGULA
CONFIT FENNEL, PECORINO, PISTACHIO
CREAMY FENNEL POLLEN VINAIGRETTE

Commanderie de Peyrassol Côtes de Provence Rosé 2016
Provence, France

 

GABRIEL COULET ROQUEFORT BLEU CHEESE
GREEN STRAWBERRY, SMOKED PECAN
GRILLED CORNBREAD, HONEY-OLIVE OIL EMULSION

Ovum Riesling ‘Memorista’ 2016
Eola-Amity Hills, Oregon
 

BUTTERMILK-BLACK LIME TART
MALT ICE CREAM, HONEOYE STRAWBERRIES
SALTINE, MALTED MILK CRUMBLE

Domaine de Durban Muscat du Beaumes des Venise 2014
Rhône Valley, France

Menu for the Weeks of May 17 & 24

Menu for the Weeks of May 17th & 24th, 2017

 


CALIFORNIA YELLOWTAIL CRUDO
COMPRESSED CUCUMBER, BASIL
FENNEL VELOUTÉ
, LEMON AGRUMATO

 Zlatan Pošip 2014
Hvar Island, Croatia

 

SQUID INK CHITARRA
SMOKED TROUT ROE, SPRING ONION
CALABRIAN CHILE, UNI BUTTER, GREMOLATA BREAD CRUMBS

Weingut Knoll Grüner Veltliner Federspiel 2016
Wachau, Austria

 

RACK OF CATTAIL CREEK LAMB
NEW POTATO, FAVA, BLACK GARLIC ROASTED MOREL

SUGAR SNAP PEAS, SAUCE BEARNAISE

Alain Voges Côtes du Rhône 2015
Rhône Valley, France

 

SALAD OF SPICE ROASTED SPRING VEGETABLES
BABY LETTUCES, PICKLED PEARL ONION, LABNEH DILL

Henri Bonnaud Terre Promise Sainte Victoire Rosé 2016
Provence, France

 

FIOR DI LANGA CHEESE
ROASTED RHUBARB, RHUBARB-PINE NUT CRUMBLE
NASTURTIUM BLOSSOMS, FRIED ONION SEED CRACKER

Ovum Big Salt 2016
Illinois Valley, Oregon


VANILLA BEAN ANGEL FOOD CAKE
STRAWBERRIES, SPRUCE TIP ICE CREAM
ELDERFLOWER, PUFFED GRAINS

Renardat-Fâche Cerdon du Bugey NV
Savoie, France

Menu for the Weeks of May 3 & 10

Menu for the Weeks of May 3rd & 10th

 

POACHED GULF PRAWNS
PRAWN SHELL AÏOLI, CONFIT NEW POTATO
WILD WATERCRESS, OIL CURED OLIVE CRUMBLE

Château Henri Bonnaud Palette Rosé 2015
Provence, France

 

NASTURTIUM & RICOTTA CAPPELLETTI
SHAVED ASPARAGUS, TOASTED PISTACHIOS
VERJUS BEURRE BLANC, WILD ONION BLOSSOMS

Domaine la Tour Vieilles 'Les Canadells' Blanc 2014
Collioure, Frace

 

BRAISED LAN-ROC FARMS PORK SHOULDER
ROASTED TURNIPS & RADISHES, TURNIP GREEN SAUCE VERTE
GRILLED CALÇOT & RHUBARB MOSTARDA

Domaine Lignier Passetoutgrain 2015
Burgundy, France

 

GEM LETTUCE & ROASTED YELLOW BEET SALAD
TARRAGON CRÈME FRAÎCHE, ROASTED HAZELNUTS
SHAVED PECORINO

Holden Wine Co. Vermentino 2016
Willamette Valley, Oregon

 

L’ESTAING SHEEP’S CHEESE
PICKLED MOREL MUSHROOMS, FAVA BEANS
MARINATED SPROUTING BROCCOLI, CALENDULA FLOWERS
CORNMEAL-FENNEL POLLEN BISCOTTI

Charles Joguet Clos de la Plante Martin Touraine Blanc 2014
Loire Valley, France
 

COCONUT-LIME FILLED CARROT CAKE
ANISE HYSSOP ICE CREAM
COCONUT TUILE, CHERVIL FRONDS

Château Soucherie Coteaux du Layon 2014
Loire Valley, France

Menu for the Weeks of April 19 & 26

Menu for the Weeks of April 19 & 26

VERJUS CURED HALIBUT CRUDO
SMOKED OLIVE OIL AÏOLI
GEM LETTUCE & CHERRY BELLE RADISH, BOTTARGA

Stift Gœttweig Pinot Noir ‘Messwein’ Rosé 2016
Kremstal, Austria

 

SPINACH GARGANELLI
MILK BRAISED PORK RAGÙ, SPROUTING BROCCOLI

MUSTARD BLOSSOMS, PARMESAN

Château L’Abeille de Fieuzal Blanc 2015
Bordeaux, France

 

AMERICAN WAGYU TRI- TIP STEAK
BUTTER POACHED NEW POTATOES
ROASTED VIRIDIAN FARMS CALÇOTS, PICKLED MAITAKES
SHERRY DEMI GLACE

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

 

SALAD OF GRILLED AND RAW SHAVED ASPARAGUS
BURRATA, SHASTA GOLD MANDARINS

MINT, PINE NUT-BROWN BUTTER VINAIGRETTE

Domaine Hubert Lignier Bourgogne Aligoté 2015
Burgundy, France

 

MANCHEGO MEDIA CURADO
MARINATED FENNEL, WILD MINER’S LETTUCE
QUINCE PASTE, ESPELETTE BAGUETTE CROUTON

Florent Rouve Chardonnay 2013
Jura, France

RHUBARB-JASMINE PROFITEROLE
JASMINE ICE CREAM & RHUBARB SORBET
ROASTED RHUBARB, MATCHA PISTACHIOS
POPPY SEED MERINGUES

Renardat-Fache Bugey Cerdon Rosé 2015
Savoie, France

Menu for the Weeks of April 5 & 12

Menu for the Weeks of April 5 & 12

 

HOKKAIDO SCALLOP CRUDO
NIGELLA SEED, FERMENTED SUNCHOKE PURÉE
WILD WATERCRESS OIL, CRISPY GARLIC

Bodegas Ameztoi Txakoli ‘Rubentis’ 2016
Basque, Spain

 

PORTLAND CREAMERY CHÈVRE & YELLOW BEET TRIANGOLI
BLACK OLIVE BREAD CRUMBS, CONFIT FENNEL

Vincent Wine Company Chardonnay 2015
Willamette Valley, Oregon

 

CORIANDER BRINED LAN-ROC PORK LOIN
POCHA BEANS, BUTTERMILK FRIED ONION RING, HERBED AIOLI
LOVAGE SAUCE VERTE, MUSTARDS

Domaine Pignier Côtes du Jura Trousseau 2015
Jura, France

 

WHITE WINE BRAISED LEEKS
SPRING GREENS, GREEN GODDESS DRESSING

SIX-MINUTE EGG, BLACK DIAMOND SALT

Holden Wine Company Vermentino ‘Layne Vineyard’ 2015
Applegate Valley, Oregon

 

BRILLAT-SAVARIN CHEESE
SEVILLE ORANGE & VANILLA BEAN MARMALADE, PICKLED CARROT
OLIVE OIL BLACK PEPPER CRACKERS

Domaine de Roally ‘Cuvée Tradition’ Viré-Clissé 2014
Burgundy, France

 

ALMOND & RYE FINANCIER
CREAM CHEESE MOUSSE, CELERY SORBET, CANDIED ALMONDS
CASSIS PICKLED RAISINS, PRETZEL TUILE

Domaine Méleric Côteaux de Saumur ‘Funambule’ 2013
Loire Valley, France

 

Menu for the Weeks of March 22 & 29

Menu for the Weeks of March 22 & 29

MARINATED TOTTEN INLET MUSSELS
NETTLE & LEEK AÏOLI
PICKLED FENNEL, KUMQUAT, SMOKED TROUT ROE

Eladio Piñeiro ‘Envidiacochina’ Albariño 2015
Rias Biaxas, Spain

 

SPINACH FARFALLE
GREEN GARLIC & SORREL PESTO
CRUSHED PISTACHIOS, GOAT’S GOUDA

Schloss Gobelsberger Grüner Veltliner 2015
Kamptal, Austria

 

SEARED DUCK BREAST
CRÈME FRAÎCHE WHIPPED POTATOES
KALE RAAB & CHARRED KALE BLOSSOMS

PUFFED BARLEY, PRESERVED MEYER LEMON

Domaine Jean Foillard Morgon 2014
Beaujolais, France

 

SUMAC ROASTED CARROT SALAD
FRECKLED CHICORIES, POPPY SEED LABNEH

TOASTED YEAST & THYME CROQUANTE

Château Henri Bonnaud Palette Rosé 2015
Provence, France

 

CASCADIA CREAMERY’S SAWTOOTH
PORTER SOAKED SOUR CHERRIES
BEER JAM, RYE LACE CROUTONS, CELERY LEAF

Jasper Sisco Gratus Bynum 2015
Columbia Valley, Washington


DARK CHOCOLATE BUDINO
CASHEW WAFER CRISP, HUCKLEBERRY ICE CREAM

HUCKLEBERRY AIGRE DOUX, FRIZZANTE BLUEBERRY CHOCOLATE

Nino Negro Birbet 2015
Piedmonte, Italy

 

Menu for the Weeks of March 8 & 15

Menu for the Weeks of March 8th & 15th, 2017

 


CORIANDER SEARED BIGEYE TUNA
LEMON AIOLI, MINT PISTOU, BLACK LIME POWDER
MEYER LEMON TEMPURA

Weingut Stift Göttweig Rosé ’Messwein’ 2016
Kremstal, Austria

 

RICOTTA & BLACK PEPPER CAVATELLI
MELTED LEEKS, RICOTTA, CONFIT EGG YOLK
MINER’S LETTUCE, SOURDOUGH BREAD CRUMBS, WATERCRESS OIL

Colene Clemens Pinot Noir 'Adriane' 2013
Willamette Valley, Oregon

 

BRAISED CATTAIL CREEK LAMB SHOULDER
CHICKPEA PANISSE, SMOKED CARROT PURÉE
CASTELVETRANO OLIVE & KUMQUAT RELISH

Château Henri Bonnaud Palette Rouge 2010
Provence, France

 

HEARTS OF ESCAROLE & FRISÉE SALAD
FINES HERBES, SHAVED CELERY & FENNEL, BAGUETTE CROUTON
PISTACHIO VINAIGRETTE & PECORINO ROMANO

Holden Wine Co. Vermentino Layne Vineyard 2015
Willamette Valley, Oregon

 

CASCADIA CREAMERY GLACIER BLUE
ROASTED MEDJOOL DATES, SHAVED CHIOGGIA BEETS

RED BEET PURÉE, BUCKWHEAT PUFF PASTRY

Domaine Agape Riesling ‘Expression’ 2013
Alsace, France

 

SESAME SEMIFREDDO
BLOOD ORANGE SORBET, LABNEH, MEMBRILLO

SAFFRON-PUFFED RICE

Château Castelnau de Suduiraut Sauternes 2008
Bordeaux, France

Menu for the Weeks of February 22 & March 1

Menu for the Weeks of February 22nd & March 1st, 2017

 


CURED CALIFORNIA YELLOWTAIL
MEYER LEMON PURÉE, OREGON HAZELNUTS
TEMPURA SEA BEANS, WHITE SHOYU VINAIGRETTE

La Chablisienne Bourgogne Blanc 2012
Burgundy, France

 

SPAGHETTI ALLA CHITARRA
TOMATO, PICKLED PIPARRAS PEPPERS

FENNEL, SEASONED BREAD CRUMBS & BOTTARGA

Colene Clemens Pinot Noir 'Adriane' 2013
Willamette Valley, Oregon

 

AMERICAN WAGYU HANGER STEAK
CARAMELIZED SHALLOT BUTTER, MAITAKE MUSHROOMS
MARINATED BROCCOLINI, RED WINE & MUSHROOM DEMI-GLACE

Château Haut-Bernat Puisseguin-Saint-Emilion 2010
Bordeaux, France

 

ROASTED BEETS & KUMQUAT SALAD
WHIPPED GOAT CHEESE, PISTACHIO AÏLLADE
WATERCRESS

Éric  Chevalier Rosé of Grolleau 2015
Loire Valley, France

 

QUADRELLO DI BUFALA
PICKLED FIGS, PUFFED BARLEY
ROSEMARY & BLACK PEPPER LAVASH, SABA

Nikolaihof Grüner Veltliner 'Hefeabzug ' 2013
Wachau, Austria

 

CARA CARA ORANGE CREMEUX
CHICORY FEUILLETINE, SORREL ICE CREAM

CARROT CHIPS & BUTTERMILK EMULSION

Ordóñez and Co. Nº1 Selección Especial 2012
Málaga, Spain

 

Menu for the Weeks of February 8 & 15

Menu for the Weeks of February 8 & 15

 

CELERY ROOT VELOUTÉ
WATERCRESS EMULSION, HAZELNUTS, LEMON OIL

Zlatan Otok Pošip 2014
Island Hvar, Croatia

 

CAPPELLACCI DEI BRIGANTE
ARUGULA PESTO, HEDGEHOG MUSHROOMS, HOUSE RICOTTA

CONFIT MEYER LEMON, PECORINO MASCHIO, BREAD CRUMBS

Smockshop Band Columbia Gorge White 2014
Columbia Gorge, Washington

 

FENNEL-BRAISED LAN-ROC PORK SHOULDER
ROASTED FINGERLING POTATOES, BARLEY RISOTTO
APPLE & BRUSSELS SPROUT REMOULADE, RED CABBAGE PURÉE

Weninger Kékfrankos Balf 2013
Sopron, Hungary

 

LITTLE GEM LETTUCES
CHIVE VIN ROYALE, SMOKED TROUT ROE
BRIOCHE CROUTONS & RADISHES

Domaine L’Agapé Riesling ‘Expression’ 2012
Alsace, France

 

UBRIACO VENETO
BERKSHIRE PROSCIUTTO, PICKLED MUSTARD SEEDS
CANDIED & SMOKED PECANS, BISCOTTI, RAISIN COULIS

Holden Wine Co. Pinot Noir Willamette Valley 2015
Willamette Valley, Oregon

 

DARK CHOCOLATE PAVÉ
OLIVE OIL ICE CREAM, CANDIED CITRUS, CHOCOLATE CRUMBLE

JASMINE NAMELAKA

Montellori Vin Santo Bianco dell’Empolese 2010
Tuscany, Italy

 

 

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