Week of February 26th, 2014

DINNER MENU FOR THE WEEK OF FEBRUARY 26th, 2014

 

TOMATO, WHITE BEAN & COUNTRY HAM BROTH SOUP
64-DEGREE EGG* & FINE PARSLEY

Dom. Ilarria Irouleguy Blanc 2011
SW France

CHARCUTERIE PLATE:
FOIE GRAS BON-BON*, SAUTERNES GELÉE
CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
SQUAB BREAST AND COCOA NIB TERRINE
STEAK TARTARE*, QUAIL EGG* TOAST
CURED DUCK BREAST
BOUDIN BLANC

Fritz Haag QbA Estate Riesling 2011
Mosel, Germany

BRIOCHE & GUANCIALE STUFFED LOCAL QUAIL
GRILLED & MARINATED LACINATO KALE RAPINI
CELERY ROOT PURÉE, PARSLEY OIL
MADERIA JUS

White Rose Estate Pinot Noir Willamette Valley 2011
Willamette Valley, Oregon

RADICCHIO & BELGIAN ENDIVE
PRESERVED LEMON & PISTACHIO VINAGRETTE*
LONG ROASTED CARROTS
SHAVED PARMESAN

Forstreiter Schiefer Gruner Veltliner 2010
Kremstal, Austria

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

Chevalier Muscadet 'Clos La Noe' 2012
Loire Valley, France

KUMQUAT AND BROWN BUTTER TARTLETTE
TRIPLE VANILLA BEAN SALTED CARAMEL
CINNAMON BUTTERMILK ICE CREAM

Dom. de Rancy Rivesaltes Ambre 1998
Roussillan, France