Week of April 30th, 2014

DINNER MENU FOR THE WEEK OF APRIL 30th, 2014

 

CELERY VELOUTÉ
HOUSE SMOKED TROUT MOUSSE
PARMESAN PUFF PASTRY

Dom. Baumard Tourquoise Brut NV
Loire Valley, France

CHARCUTERIE PLATE:
FOIE GRAS BON-BON*, SAUTERNES GELÉE

CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
BOUDIN NOIR WITH BLACK GARLIC AND HAZELNUT
STEAK TARTARE*, QUAIL EGG* TOAST
CURED MUSCOVY DUCK BREAST
PÂTÉ DE CAMPAGNE

Eyrie Original Vines Pinot Gris 2012
Willamette Valley, Oregon

QUAIL STUFFED WITH HOUSE PANCETTA, BRIOCHE & MORELS
GREEN GARLIC SAUCE HOLLANDAISE
VIRIDIAN FARMS ASPARAGUS

Dom. Chevillon Passetoutgrain 2011
Burgundy, France

ROASTED & RAW BEETS
HOUSE CURED LARDO AND AGED BALSAMIC VINAIGRETTE
PICKLED GREEN STRAWBERRIES, PEPPERY GREENS
SALT ROASTED COCOA NIBS

Pascal Janvier Coteaux du Loir Rouge 2011
Loire Valley, France

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

Jurtschitsch Riesling Loiserberg 2010
Kumptal, Austria

CHILLED RHUBARB AND ROSÉ SOUP
THEO COCOA BUTTER MOUSSE
PINK PEPPERCORN TUILE

Bottex Bugey Cerdon Rose 'La Cueille' NV
Savoie, France