Week of April 16th, 2014

DINNER MENU FOR THE WEEK OF APRIL 16th, 2014

 

SPRING FRENCH ONION SOUP
WALNUT TOAST & HERBED SHEEP’S MILK CHEESE
MUSTARD BLOSSOMS

Teutonic Wine Company Rosé ‘Laurel Vineyard’ 2013
Willamette Valley, Oregon

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

CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
STEAK TARTARE*, QUAIL EGG* TOAST
CRISPY TAILS & TROTTERS RILLETTE
BOUDIN NOIR & BOUDIN BLANC
PORK TERRINE FORESTIÈRE

Castell Silvaner ‘Kugelspiel’ 2009
Franken, Germany

SEARED SQUAB BREAST* & CONFIT LEG
DENOBLE FARMS CARROT PURÉE
ROASTED WHITE TURNIPS
TEMPURA FRIED LOVAGE
RED WINE JUS

Domaine Chignard Julienas ‘Beauvernay’ 2012
Beaujolais, France

SHAVED ASPARAGUS & BREAKFAST RADISH PASTRY
WATERCRESS WITH CONFIT LEMON VINAIGRETTE*

Weingut Stift Göttweig Grüner Veltliner ‘Göttweiger Berg’ 2012
Krems, Austria

SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
CHAMPAGNE POACHED APRICOTS & CANDIED HAZELNUTS

LOCAL HONEY, OLIVE OIL & BLACK PEPPER CRACKERS

François Cazin Cour-Cheverny ‘Cuvee Renaissance’ 2011
Loire Valley, France

CHILLED JASMINE BLANCMANGE
COCONUT TUILE & CARDAMOM WHIPPED CREAM
ROASTED RHUBARB

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