Week of February 25th, 2015

MENU FOR THE WEEK OF FEBRUARY 25th, 2015

 

SEARED HOKKAIDO SEA SCALLOP
WILD NETTLEPURÉE, PINE NUTS
PEA TENDRILS & CHARRED ONION

Champagne Savart l'Accomplie Brut NV
Champagne, France

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
SMOKED LAMB AND PORK SAUSAGE, HAZELNUT ROMESCO
RED WINE & ROSEMARY-CURED BEEF STRIP LOIN
PORK & DUCK PATE WITH FENNEL & BOURBON

Nigl Riesling Dornleiten 2012
Kremstal, Austria

 MUSCOVY DUCK BREAST
FINGERLING POTATO & BRUSSELS SPROUT CHOUCROUTE GARNIE
DEMIGLACE CREAM SAUCE

Vaccelli Courreges Rouge 2009
Isle of Corsica, France

SEARED RABBIT LIVER TARTINE
FRISÉE & WARM SHERRY-DIJON VINAIGRETTE
HOUSE BACON, POACHED EGG

Eyrie Vineyards Original Vines Pinot Gris 2012
Willamette Valley, Oregon

SELECTION OF ARTISANAL CHEESES
PROSECCO-POACHED ANGELINO PLUMS, LOCAL HONEY
FRIED MARCONA ALMONDS, BLACK PEPPER CRACKERS

Chat. D'Epire Savennieres 2007
Loire Valley, France

POPPYSEED MERINGUE
PASSION FRUIT CURD, CANDIED CARROT RIBBONS
BLOOD ORANGE SUPRÊMES, WHIPPED CREAM

Stephane Tissot Macvin Blanc NV
Jura, France