Week of March 11th, 2015

MENU FOR THE WEEK OF MARCH 11th, 2015

 

MOORISH-SPICED CARROT SOUP
SPRING BABY CARROT, RED AMARANTH
CHIVE OIL, YOGURT

Champ Divin Cremant du Jura Rose Brut NV
Jura, France

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK & DUCK PÂTÉ WITH BALSAMIC CHERRIES & GREEN GARLIC
BOURBON-BRINED SMOKED DUCK HAM
CALABRIAN CHILE PORK SAUSAGE

Cor Alba 2013
Columbia Gorge, Washington

CATTAIL CREEK LAMB LOIN CHOP
GOAT CHEESE & POTATO PURÉE, PRESERVED LEMON GREMOLATA
SAUTÉED FAVA LEAVES, PISTACHIOS & CURRANTS

Dom. Ermitage-du-Pic-Saint-Loup Languedoc Rouge “Guilhem Gaucelm” 2010
Languedoc, France

WILD WATERCRESS, SHAVED FENNEL & RADISHES
CREAMY AVOCADO-HERB VINAIGRETTE
FENNEL POLLEN

Weingut Ott Gruner Veltliner Am Berg 2013
Wagram, Austria

SELECTION OF ARTISANAL CHEESES
PROSECCO-POACHED ANGELINO PLUMS, SCARLET APPLE BUTTER
SPICED HAZELNUTS, BLACK PEPPER CRACKERS

Dom. Baumard Cuvee L'Ancienne NV
Loire Valley, France

ROASTED RHUBARB & ALMOND BROWN BUTTER CAKE
MASCARPONE CRÈME PATISSIERE
BLOOD ORANGE SUPRÊMES

Dom. Bottex Bugey de Cerdon NV
Savoie, France