Week of February 5th, 2014

DINNER MENU FOR THE WEEK OF FEBRUARY 5th, 2014

 

CREAM OF CELERY VELOUTÉ
GREMOLATA MOUSSE & SMOKED STEELHEAD ROE*
PARSLEY OIL

Kiraylundvar Pezsgo Henye Brut 2008
Tokaj, Hungary

CHARCUTERIE PLATE:
FOIE GRAS BON-BON*, SAUTERNES GELÉE
CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
HAZELNUT & ORANGE ZEST BOUDIN NOIR
STEAK TARTARE*, QUAIL EGG* TOAST
CRISPY TAILS & TROTTERS RILLETTE
TETE DE COCHON

Poet's Leap Riesling 2012
Columbia Valley, Washington

DUO OF SQUAB – SEARED BREAST & CONFIT LEG
HEIRLOOM BEAN AND BOUDIN BLANC CASSOULET

GRILLED AND MARINATED PURPLE FLOWERING BROCCOLI
TEMPURA MEYER LEMON

Dom. Savary Bourgogne Rouge Epineuil 2011
Burgundy, France

RIESLING BRAISED LEEKS & CREAMY LEEK VINAIGRETTE
GATHERING TOGETHER GREENS
BLOOD ORANGE

Chat. de Lascaux Languedoc Rose 2012
Languedoc, France

SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
CHAMPAGNE POACHED APRICOTS, MARCONA ALMONDS

LOCAL HONEY, OLIVE OIL & BLACK PEPPER CRACKERS

Yves Leccia Muscat Sec Cuvee 281 2011
Isle of Corsica, France

ARMAGNAC PRUNE & CARAMEL TART
MILK & HONEY ICE CREAM

Valdespino Cream Isabela
Jerez, Spain