Week of January 2nd, 2014

DINNER MENU FOR THE WEEK OF JANUARY 2nd, 2014

 

CABBAGE VELOUTÉ
MAPLE CANDIED HOUSE BACON

PICKLED CHANTERELLE & RAMP RELISH
CHIVE OIL

Kuentz-Bas Cremant d’Alsace Brut NV
Alsace, France

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELÉE
CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
HAZELNUT & ORANGE ZEST BOUDIN NOIR
TAILS & TROTTERS PORK COUNTRY PATE
STEAK TARTARE*, QUAIL EGG TOAST*
CURED DUCK BREAST 

Dom. Dupeuble Beaujolais Blanc 2011
Beaujolais, France

FENNEL BRINED POUSSIN PRESSE*
TRUFFLED CAULIFLOWER PURÉE
RED WINE JUS, SAUCE VERTE
CRISPY LACINATO KALE

Dom. Chevillon Passetoutgrain 2012
Burgundy, France

SALAD OF RADICCHIO & MACHE
BROWN BUTTER VINAIGRETTE
PEAR, SHAVED PARMESAN
15-YEAR BALSAMIC

Weingut Forstreiter Grüner Veltliner Schiefer 2010
Kremstal, Austria

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

Francois Cazin Cour-Cheverny Cuvee Renaissance 2011
Loire Valley, France

MILK CHOCOLATE & COCOA NIB SEMIFREDDO
CHERRY MOUSSE, DARK CHOCOLATE SAUCE

Renardat-Fache Bugey de Cerdon NV
Savoie, France