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

 

Menu for the Week of MAY 4th

 

MESQUITE-GRILLED HAWAIIAN YELLOWFIN TUNA
SHAVED PORCINI, BLACK GARLIC VINAIGRETTE
PURSLANE & HAZELNUTS
Yves Leccia Biancu Gentile 2013
Isle of Corsica, France

 

SPRING RAVIOLI WITH HOUSEMADE RICOTTA
GREEN GARLIC SAUCE VERTE & PARMESAN
Walter Scott Pinot Blanc Crannell Vineyard 2014
Willamette Valley, OR

 

HARISSA-RUBBED CATTAIL CREEK LAMB LEG ROAST
NEW POTATOES, CARROTS & SHELLING PEAS
PRESERVED LEMON & MINT
Domaine Arena Morta Maio Rouge 2010
Isle of Corsica, France

 

ROASTED BEETS & SHAVED TURNIPS
SMOKED YOGURT, WATERCRESS & JAPANESE GINGER
Henri Bonnaud Terre Promise Sainte Victoire Rose 2015
Provence, France

 

COW’S MILK BURRATA
COMPRESSED GREEN STRAWBERRIES & SHAVED ASPARAGUS
AGED BALSAMIC & GRISSINI
Weingut Bründlmayer Grüner Veltliner Terrassen 2013
Kamptal, Austria

 

CHICORY SEMIFREDDO
DARK CHOCOLATE SORBET & PUFFED RICE
CONFITURE DU LAIT, ESPRESSO CREMEUX
Cossart-Gordon 10 yr Bual Madeira
Isle of Madeira, Portugal

Menu for the Week of April 20th, 2016

 

SPRING ARUGULA VICHYSOISSE
BUTTERMILK, NEW POTATO CHIPS

Ameztoi Ttxakoli Blanco 2014
Basque, Spain

 

CARMAN RANCH GRASS-FED BEEF TARTARE
DIJON-ANCHOVY EMULSION
HERBS & FLOWERS

Henri Bonnaud Terre Promise Saint-Victoire Rosé 2014
Provence, France

 

OLIVE OIL-POACHED WILD ALASKAN HALIBUT
MESQUITE-GRILLED ASPARAGUS & OREGON MORELS

CHAMPAGNE BEURRE BLANC

 Florent Rouve Arbois Chardonnay 2012
Jura, France

 

SALAD OF SPRING MUSTARD GREENS, RADISHES & CARROTS
RED WINE-CURED VENISON LOIN
PARMESAN & PINENUTS

 Colene Clemens Margo Pinot Noir 2011
Willamette Valley, Oregon

 

CAMEMBERT FERMIER
PICKLED RHUBARB, CARAMELIZED SHEEP’S WHEY
CANDIED PECANS & PUFF PASTRY ARLETTE

 Maximin Grunhauser Riesling Kabinett Herrenberg 2014
Mosel, Germany

 

BLACK SESAME PAVLOVA
CHÉVRE ICE CREAM, MACERATED OREGON STRAWBERRIES

COCOA BUTTER CRUMBLE, SESAME TUILE

Jean-Paul Brun FRV100 NV
Beaujolais, France

Menu for the Week of APRIL 6th, 2016

 

 

CHILLED SPRING FENNEL VELOUTÉ
CASTELVETRANO & OIL-CURED OLIVE CRUMBLE
HOUSEMADE YOGURT, CHERVIL

Henri Bonnaud Terre Promise Sainte Victoire Blanc 2015
Provence, France

 

OREGON DUNGENESS CRAB TAGLIARINI
WHITE WINE BEURRE MONTÉ, CHILI & BREADCRUMBS

Domaine l'Agape Expression Riesling
Alsace,France

 

MISHIMA FARMS WAGYU ONGLET STEAK
SPRING CARROTS, GREEN GARLIC-LOVAGE BUTTER
BONE MARROW BORDELAISE

 Chateau Lanessan Haut-Medoc 2002
Bordeaux, France

 

MESQUITE CHARRED LITTLE GEM LETTUCES
PARMESAN-AVOCADO VINAIGRETTE
SHAVED ROASTED GOLDEN BEETS

 Bodegas Muga Rioja Blanco 2014
Rioja, Spain

 

SELECTION OF ARTISANAL CHEESES
BEE LOCAL HIGH DESERT HONEY
BLOOD ORANGE BERGAMOT MARMALADE
OAT THYME, OLIVE OIL & LAVOSH CRACKERS

 Pascal Janvier Jasnieres Cuvee Silex 2014
Loire Valley, France

 

PISTACHIO-CHAMOMILE BRIOCHE CAKE
POPPYSEED MERINGUE & LEMON CURD
BEE POLLEN ICE CREAM

Domaine des Baumard Coteaux du Layon Carte D'Or
Loire Valley, France

Menu for the Week of March 30th, 2016

Menu for the Week of March 30th, 2016

 

 

COOS BAY COCKLES
WHITE WINE BUERRE MONTE
CAPER, DILL & GREEN GARLIC

Comte Leloup Chasseloir Muscadet sur Loire Ceps Centenaires 2010
Loire Valley, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK & SQUAB PÂTÉ, PISTACHIO, PLUM & PORCINI
CRISPY PORK SHOULDER RILLETTE
LAN-ROC FARMS PORK BOUDIN BLANC

Alzinger Riesling Durnsteiner Federspiel 2013
Wachau, Austria

 

MAUPIN FARMS PORK LOIN
MESQUITE-GRILLED CALÇOTS, WHEAT BERRIES
POBLANO-HAZELNUT ROMESCO

 Gramenon Cotes du Rhone Poignee de Raisins 2014
Rhone Valley, France

 

LITTLE GEMS OF CORAL LETTUCE
SHAVED FENNEL, BAGUETTE CROÛTES
HANNAH RESERVE

Domaine Labet Chardonnay de Fleur 2012
Jura, France

 

SELECTION OF ARTISANAL CHEESES
BLOOD ORANGE MARMALADE, HIGH DESERT HONEY
FRIED ALMONDS & HOUSEMADE CRACKERS

 Pascal Janvier Jasnieres Cuvee Silex 2014
Loire Valley, France

 

RHUBARB ELDERFLOWER TART
YOGURT MOUSSE, VANILLA BEAN SABLE,
PICKLED RHUBARB

Jean-Paul Brun FRV 100
Beaujolais, France

 

Menu for the Week of March 23rd, 2016

Menu for the Week of March 23rd, 2016

 

 

YELLOWTAIL CRUDO
MEYER LEMON PUREE, TEMPURA-FRIED SEA BEANS
HAZELNUTS, WHITE BALSAMIC

Patrick Piuze Chablis Chichee 2014
Burgundy, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST

CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK & SQUAB PÂTÉ, PISTACHIO, PLUM & PORCINI
CRISPY PORK SHOULDER RILLETTE
LAN-ROC FARMS PORK BOUDIN BLANC

Domaine Kiralyudvar Furmint Sec 2012
Tokaji-Hegyalja, Hungary

 

SMOKED SPRING LAMB SHOULDER
GREEN GARLIC & RICOTTA CAVATELLI,
MOREL MUSHROOMS
PEA TENDRIL & PECORINO PISTOU

 Domaine Peillot Mondeuse 2013
Savoie, France

 

HEARTS OF ESCAROLE SALAD
SHAVED RADISH & SEASONED BREADCRUMBS
CANDIED PECANS & CAPER-DILL VIN ROYALE

La Tour Vieille Collioure Blanche 'Les Canadells' 2014
Roussillon, France

 

SELECTION OF ARTISANAL CHEESES
SOUR CHERRY MOSTARDA, HIGH DESERT HONEY
FRIED ALMONDS & HOUSEMADE CRACKERS

 Long Shadows Poet's Leap Riesling 2014
Columbia Gorge, WA

 

CARROT CAKE
CREAM CHEESE MOUSSE, COMPRESSED PINEAPPLE
TOASTED COCONUT, CARROT SORBET

Chateau Tirecul La Graviere 2007
Bordeaux, France

Menu for the Week of March 16th, 2016

Menu for the Week of March 16th, 2016

 

 

CAULIFLOWER VELOUTÉ
CURRIED YOGURT, MINT PISTOU
LEMON BALM

R.H Coutier Brut Grand Cru NV
Champagne, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK & SQUAB PÂTÉ, PISTACHIO, PLUM & PORCINI
CRISPY PORK SHOULDER RILLETTE
LAN-ROC FARMS PORK BOUDIN BLANC

Domaine Meyer Farre Edelzwicker 2013
Alsace, France

 

BACON-WRAPPED CARMAN RANCH STRIP LOIN
ROASTED BEETS, CRISPY LACINATO KALE
HORSERADISH CREAM

 Domaine Faury Collines Rhodaniennes Syrah Collines 2014
Rhône Valley, France

 

SALAD OF ARUGULA & ROASTED HEN OF THE WOODS MUSHROOMS
AGED BALSAMIC VINAIGRETTE, PARMIGIANO-REGGIANO
BEE POLLEN

Yves Leccia Ile de Beauté Blanc 2014
Isle of Corsica, France

 

SELECTION OF ARTISANAL CHEESES
SOUR CHERRY MOSTARDA, HIGH DESERT HONEY
FRIED ALMONDS & HOUSEMADE CRACKERS

 Francis Tannahill Gewurztraminer 'Dragonfly Vineyard' 2010
Columbia Gorge, WA

 

GÂTEAU BASQUE
MEYER LEMON CURD, CANDIED CITRUS
SORREL ICE CREAM, TOASTED MERINGUE

Domaine des Bayman Coteaux du Layon Carte d’Or 2013
Loire Valley, France

Menu for the Week of March 9th, 2016

Menu for the Week of March 9th, 2016

 

 

MUSHROOM & ROASTED GARLIC VELOUTÉ
CRÈME FRAÎCHE, ONION CONFIT

Domaine Tissot Cremant BBF Brut NV
Jura, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
LAN-ROC PORK BELLY RILLETTE, HONEY MUSTARD
PERIGORD TRUFFLE & ORANGE COTECHINO
RED WINE-CURED CARMAN RANCH BRESAOLA

Domaine Leon Boesch Edelzwicker 2014
Alsace, France

 

MUSCOVY DUCK LEG CONFIT
PARISIENNE POTATOES, CARROTS & KALE RAAB
MEDJOUL DATE-CHILE VINEGAR

 Domaine L'Ecu Pinot Noir "Ange" 2013
Loire Valley, France

 

BUTTER LETTUCE SALAD
SHAVED RADISH, ROGUE CREAMERY BLUE & FINES HERBS
CREAMY LEMON VINAIGRETTE

Robert Weil Riesling Tradition Trocken 2014
Rheingau, Germany

 

SELECTION OF ARTISANAL CHEESES
KUMQUAT MARMALADE, HIGH DESERT HONEY
FRIED ALMONDS & HOUSEMADE CRACKERS

 Francis Tannahill Gewurztraminer 'Dragonfly Vineyard' 2010
Columbia Gorge, WA

 

DARK CHOCOLATE POT DE CRÈME
SALTED CARAMEL, GRAHAM CRUMBLE
SMOKED VANILLA ICE CREAM

Cossart-Gordon 10 yr Bual Madeira
Isle of Madeira, Portugal

Menu for the Week of March 2nd, 2016

Menu for the Week of March 2nd, 2016

 

 

MUSHROOM & ROASTED GARLIC VELOUTÉ
CRÈME FRAÎCHE, ONION CONFIT

Domaine Tissot Cremant BBF Brut NV
Jura, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST

CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
LAN-ROC PORK BELLY RILLETTE, HONEY MUSTARD
PERIGORD TRUFFLE & ORANGE COTECHINO
RED WINE-CURED CARMAN RANCH BRESAOLA

Meyer-Fonné Edelzwicker 2014
Alsace, France

 

JUNIPER-BRINED BROKEN ARROW RANCH VENISON
HUCKLEBERRY GLAZE, GRILLED RAAB
SAUCE CIVET

 Cor Cellars Petit Verdot 2012
Columbia Valley, Washington

 

SALAD OF WILD ARUGULA & SHAVED RADISHES
FRESH SHEEP’S MILK CHEESE & WALNUTS
TEMPURA-FRIED GARLIC SCAPES

Domaine Leccia lîle de Beauté Blanc 2014
Corsica, France

 

SELECTION OF ARTISANAL CHEESES
KUMQUAT MARMALADE, HIGH DESERT HONEY
FRIED ALMONDS & HOUSEMADE CRACKERS

 Fritz Haag Riesling QbA  2014
Mosel, Germany

 

BAY-POACHED PEAR & BROWN BUTTER TART
CRÈME FRAICHE ICE CREAM
PINE NUT PRALINE WHIPPED CREAM

Domaine Des Baumard Coteaux du Layon Carte D'Or 2014
Loire Valley, France

 

MENU FOR THE WEEK OF FEBRUARY 24TH, 2016

Menu for the Week of February 24th, 2016

 
 

WILD WATERCRESS & LEEK VELOUTÉ
HAZELNUT OIL, SCOTCH HEATHER

Weingut Hiedler Grüner Veltliner Thal 2013
Kamptal, Austria

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
LAN-ROC PORK BELLY RILLETTE, HONEY MUSTARD
PERIGORD TRUFFLE & ORANGE COTECHINO
RED WINE-CURED CARMAN RANCH BRESAOLA

Jasper Sisco 'Gratus Bynum' 2015
Columbia Valley, Oregon

 

SPICED MUSCOVY DUCK BREAST
PINOT NOIR-BEET PURÉE, CHARRED CABBAGE
PICKLED RED ONION, SAUCE CUMBERLAND

 Domaine Brazilier Cotes du Vendômois 2013
Rhône Valley, France

 

SMOKED QUINAULT RIVER STEELHEAD
PEA TENDRILS, NIÇOISE OLIVES
POMMES ALLUMETTES, FENNEL POLLEN AÏOLI

Domaine Pallières Gigondas Rose 2014
Rhône Valley, France

 

SELECTION OF ARTISANAL CHEESES
KUMQUAT MARMALADE, HIGH DESERT HONEY
FRIED MARCONA ALMONDS & HOUSEMADE CRACKERS

 Domaine Ostertag Riesling d'OR 2013
Alsace, France

 

DARK CHOCOLATE PAVÉ
ARBEQUINA OLIVE OIL ICE CREAM
CANDIED PISTACHIOS & SABA

Valdespino moscatel Promesa NV
Jerez, Spain