Week of March 19th, 2014

DINNER MENU FOR THE WEEK OF MARCH 19th, 2014

 

GREEN GARLIC AND NETTLE VELOUTÉ
TEMPURA BOQUERONES
ESPELETTE MOUSSE

Gramona Imperial Brut 2008
Penedes, Spain

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
HAM & PARSLEY TERRINE

Dom. Dupeuble Beaujolais Blanc 2011
Beaujolais, France

SHERRY GLAZED KUROBUTA PORK BELLY
KEN’S TOAST & BUTTER BRAISED RADISHES
SHAVED RADISH & PEA SHOOT SALAD
RADISH TOP EMULSION

Berthet-Bondet Cotes du Jura Rouge 2008
Jura, France

GATHERING TOGETHER CHICORIES & HEIRLOOM APPLES
BALSAMIC & BROWN BUTTER VINAIGRETTE
FRESH & AGED SHEEP’S MILK CHEESES
CRUNCHY BROWN BUTTER

Dom. Quenard Chignin Blanc 2010
Savoie, France

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

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

FROZEN HONEY MOUSSE & BROKEN ALMOND MERINGUE
ALMOND CAKE WITH ARMAGNAC POACHED PRUNES

Jorge Ordonez & Co. No 2 Victoria Moscatel 2010
Malaga, Spain