Week of February 19th, 2014

DINNER MENU FOR THE WEEK OF FEBRUARY 19th, 2014

 

DENOBLE CARROT VELOUTÉ
OREGON HAZELNUT & BLACK GARLIC PISTOU
HERBED CRÈME FRAÎCHE MOUSSE

Kuentz-Bas Cremant d'Alsace NV
Alsace, France

CHARCUTERIE PLATE:
STEAK TARTARE*, QUAIL EGG* TOAST
FOIE GRAS BON-BON*, SAUTERNES GELÉE
CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
CRISPY TAILS & TROTTERS RILLETTE
PORK & PORK LIVER COUNTRY PÂTÉ
SEARED BOUDIN BLANC

Prince zu Salm Two Princes Riesling 2011
Nahe, Germany

PORCINI RUBBED CARMAN RANCH BEEF STRIPLOIN*
LONG COOKED BROCCOLI & CRISPY SHALLOTS
BONE MARROW BUTTER, RED WINE & PORT JUS
HEDGEHOG MUSHROOM RISOTTO

Chat. Bellevue Lussac St Emilion 'Les Griottes' 2007
Bordeaux, France

BUTTER LETTUCE WITH AVOCADO GODDESS DRESSING*
GATHERING TOGETHER WATERMELON RADISH

POINT REYES BLEU CHEESE

Dom. Guillemot Savigny-les-Beaunes 'Dessous Les Collardes' Blanc, 2011
Burgundy, France

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

Breton Vouvray Dillentante 2011
Loire Valley, France

PISTACHIO MERINGUE CAKE
VANILLA BEAN CRÈME ANGLAISE

BLOOD ORANGE SORBET

Dom. de Durban Muscat de Beaumes de Venise 2011
Rhone Valley, France