Week of November 26th, 2014

DINNER MENU FOR THE WEEK OF NOVEMBER 26th, 2014

 

WATERCRESS & LEEK SOUP
ALMOND & PECORINO PISTOU
WATERCRESS OIL

Kuentz-Bas Cremant d'Alsace Brut NV
Alsace, France

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG* TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK SAUSAGE WITH SWEET SPICES
PORK SHOULDER & BELLY RILLETTE
BOURBON-MAPLE DUCK HAM

Boesch Riesling Les Grande Lignes 2012
Alsace, France

PRESSED LAN-ROC PORK SHOULDER
PICKLED MUSTARD SEEDS, TARRAGON OIL
CHOUCROUTE GARNIE

Dom. Ostertag Pinot Noir Cuvee d'E 2013
Alsace, France

BLACK KALE SALAD
CARAMELIZED FENNEL, HORSERADISH CRÈME
RYE CROUTONS, GRUYÈRE CRISPS

Dubreuil-Fontaine Bourgogne-Aligote 2012
Burgundy, France

SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
LOCAL HONEY, OLIVE OIL & BLACK PEPPER CRACKERS
QUINCE PASTE, CANDIED WALNUTS

Dowsett Family Gewurztraminer Celilo Vineyard 2013
Columbia Gorge, Washington

BUCKWHEAT CRÊPES
CALVADOS CARAMEL, MALT ICE CREAM
SAUTÉED SPICED APPLES

Dom. Baumard Coteaux du Layon 'Carte d'Or' 2012
Loire Valley, France