Week of August 6th, 2014

DINNER MENU FOR THE WEEK OF AUGUST 6th, 2014

 

BAIRD FARMS PEACH & TOMATO SOUP
OREGON DUNGENESS CRAB & CUCUMBER SALAD
BASIL–CHIVE OIL

Champ Divin Crémant du Jura ‘Zéro Dosage’ NV
Jura, France

CHARCUTERIE PLATE:
STEAK TARTARE*, QUAIL EGG* TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
DUCK & PORK TERRINE, CURRANTS, PISTACHIOS
SMOKED BEEF SUMMER SAUSAGE
PORK SAUSAGE, SWEET SPICES

Kuentz-Bas Sylvaner ‘Trois Châteaux’ 2012
Alsace, France

GLAZED PORK BELLY ON POCHA BEANS
HEIRLOOM TOMATOES, SWEET ONION, & OYSTER LEAF
GREEN TOMATO & CORN CONFITURE
BACHELOR BUTTONS

Domaine Léon Barral Faugères 2011
Languedoc, France

CHICORIES & ANCHOVY LEMON VINAIGRETTE
BUTTERY LEVAIN CROUTONS & MINT

Antoine Arena Biancu Gentile VdP Blanc NV
Isle of Corsica, France

SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
CHAMPAGNE POACHED APRICOT & FRIED MARCONA ALMONDS
OLIVE OIL & CRACKED BLACK PEPPER CRACKERS, LOCAL HONEY

Domaine de Roally Viré-Clessé 2011
Burgundy, France

RASPBERRY LEMON CAKE TRIFLE
NOYUEAX AND VANILLA BEAN PASTRY CREAM
MUSCOVADO CRUMBLE

Renardat-Fâche Cerdon du Bugey 2013
Savoie, France