Week of April 2nd, 2014

DINNER MENU FOR THE WEEK OF APRIL 2nd, 2014

 

SPRING ASPARAGUS VELOUTÉ
RUSTIC BREAD & OREGON WALNUT PISTOU
HERBED MOUSSE

Weingut Ott Gruner Veltliner Am Berg 2012
Kremstal, Austria

CHARCUTERIE PLATE:
FOIE GRAS BON-BON*, SAUTERNES GELÉE
CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
CURED BLACK COD BRANDADE FRITTER
STEAK TARTARE*, QUAIL EGG* TOAST

BOUDIN NOIR WITH ORANGE ZEST
TETE DE COCHON

Reinisch Rotgipfler 2012
Thermenregion, Austria

 GREEN GARLIC AND HERB RUBBED PORK LOIN
PAN CRISPED DENOBLE FARMS BRUSSELS RAPINI
CARROT & CONFIT LEMON EMULSION
RED WINE JUS

Cristom Eileen Vineyard Pinot Noir 2011
Willamette Valley, Oregon

AGED SAVUIGNON BLANC PICKLED MACKEREL
WATERCRESS GODDESS DRESSING
SHAVED HAKUREI TURNIPS
TEMPURA FIRST MORELS   

Maestracci E Prove Blanc 2011
Isle of Corsica, France

SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
CHAMPAGNE POACHED APRICOTS & CANDIED HAZELNUTS
LOCAL HONEY, OLIVE OIL & BLACK PEPPER CRACKERS

Charles Fournier Riesling Gold Seal Vineyards 2012
Finger Lakes, New York

ROASTED RHUBARB MILLE-FEUILLE
PINK PEPPERCORN TUILE
MOSCATO MOUSSELINE

 Dom. Bottex Bugey Rose La Cueille NV
Savoie, France