Week of March 5th, 2014

DINNER MENU FOR THE WEEK OF MARCH 5th, 2014

 

SPRING GARLIC & FISH CHOWDER
HOUSE SALT COD & PRESERVED MEYER LEMON CROQUETTE
CHORICERO ROUILLE*

Dom. Gioielli Cap Corse Blanc 2010
Isle of Corsica, France

CHARCUTERIE PLATE:
FOIE GRAS BON-BON*, SAUTERNES GELÉE

CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
BOUDIN NOIR WITH BLACK GARLIC AND HAZELNUT
TETE DE COCHON WITH PICKLED CHANTERELLE
STEAK TARTARE*, QUAIL EGG* TOAST
CURED DUCK BREAST

Prinz Salm Riesling Vom Roten Schiefer Trocken 2009
Nahe, Gerrmany

PRESSED TAILS & TROTTERS PORK SHOULDER
APPLE CIDER GLAZE WITH PICKLED MUSTARD SEEDS
POMMES ANNA & BROWN BUTTER JUS
DENOBLE FARMS CARROT PURÉE

LACINATO KALE RAPINI

Chat. Labet Trousseau Cotes du Jura Rouge 2010
Jura, France

ROASTED & RAW BEETS
GATHERING TOGETHER WINTER GREENS

BLOOD ORANGE & CAMPARI VINAIGRETTE
FRIED PORTLAND CREAMERY CHEVRE 

Dom. du Tour du Bon Bandol Rose 2012
Provence, France

SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
LOCAL HONEY, OLIVE OIL & BLACK PEPPER CRACKERS

ARMAGNAC POACHED PRUNE & MARCONA ALMONDS

Dowsett Gewurztraminer Celilo Vineyard 2012
Columbia Gorge, Washington

SALTED CHOCOLATE POT DE CRÈME
CARAMELIZED BANANAS & WHIPPED VANILLA CRÈME FRAICHE
TOASTED COCONUT TUILE

Dom. du Casa Blanca Banyuls NV
Roussillon, Spain