Week of May 7th, 2014

  

DINNER MENU FOR THE WEEK OF MAY 7th, 2014

  

WATERCRESS & GREEN GARLIC VELOUTÉ
CRÈME FRAÎCHE, BEET MOUSSE
TOASTED NIGELLA SEEDS

Ameztoi Txakoli Bianco 2013
Basque, Spain

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

CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
BOUDIN NOIR, ORANGE ZEST & BLACK GARLIC
STEAK TARTARE*, QUAIL EGG* TOAST
HOUSE SMOKED TROUT RILLETTES*
CURED MUSCOVY DUCK BREAST*

Dom. Weinbach Pinot Blanc Reserve 2012
Alsace, France

CRISPY PRESSED TAILS & TROTTERS PORK SHOULDER
BUTTER POACHED NEW POTATOES
SAUTÉED RAMPS, SMOKED MORELS
RAMP TOP AIOLI*

Teutonic Laurel Vineyard Pinot Noir 2012
Willamette Valley, Oregon

KEN’S BREAD SALAD
SHAVED ASPARAGUS & PARMESAN
FRESH BLACK SHEEP CREAMERY CHEESE
PICKLED RHUBARB, ARUGULA

Weingut Forstreiter Gruner Veltliner Schiefer 2010
Krems, Austria

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

Muller-Catoir Riesling Trocken 2012
Pfalz, Germany

CREAM CHEESE & GRAHAM CRACKER TART
FRESH VIRIDIAN FARMS STRAWBERRIES

VANILLA BEAN WHIPPED CREAM

Dom. du Durban Muscat Beaumes de Venise 2012
Rhone Valley, France