MENU FOR THE WEEK OF OCTOBER 7TH, 2015

Menu for the Week of October 7th, 2015

 


SKOOKUM INLET CLAM CHAUDRÉE
HOUSE BACON, CHIVE OIL
POMMES ALLUMETTES

Tissot Crémant du Jura Blanc Extra Brut NV
Jura, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
VEAL LOIN CARPACCIO* & ALBACORE TONNATO
SMOKED ANCHO CHILE PORK SAUSAGE
LAN-ROC PORK SHOULDER RILLETTES

Fritz Haag Riesling Trocken 2013
Mosel, Germany

 

POUSSIN PRESSE
SAUTÉED BRUSSELS SPROUTS & LENTILS DU PUY
BUTTERNUT SQUASH PURÉE, MUSTARD JUS

Teutonic Wine Company Pinot Meunier 2014
Willamette Valley, Oregon

 

HEIRLOOM ICEBERG WEDGE
HERBED BUTTERMILK VINAIGRETTE
RADISHES, SIEVED EGG & FRIED SHALLOTS

Schloss Gobelsburg Rosé Cistercien 2014
Kamptal, Austria

 

SELECTION OF ARTISANAL CHEESES
GLENORA GRAPE MOSTARDA, HIGH DESERT HONEY
CANDIED HAZELNUTS & HOUSEMADE CRACKERS

Domaine de Roally Viré-Clessé 2013
Burgundy, France

 

CHOCOLATE LAYER CAKE
HUCKLEBERRY COULIS
TOASTED OAT ICE CREAM

Angelo Negro Birbet 2013
Piemonte, Italy