Week of March 4th, 2015

MENU FOR THE WEEK OF MARCH 4th, 2015

 

BROCCOLI VELOUTÉ
HOOK'S 7-YEAR CHEDDAR CROSTINI
CARROT & CORIANDER OIL

Weingut Hiedler Gruner Veltliner Thal 2013
Kamptal, Austria

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
RED WINE & ROSEMARY-CURED BEEF STRIP LOIN
PORK & DUCK PÂTÉ WITH FENNEL & BOURBON
GARLIC & CALABRIAN CHILE PORK SAUSAGE

Eyrie Original Vines Pinot Gris 2012
Willamette Valley, Oregon

FENNEL-BRINED & ROASTED PORK BELLY
ACORN SQUASH RISOTTO, SORREL SAUCE VERTE
MOREL MUSHROOMS, DEMIGLACE

Franz Weninger Kekfrancos Balf 2012
Sopron, Hungary

HEARTS OF ESCAROLE & WATERMELON RADISH SALAD
MARINATED WHITE ANCHOVIES, PICKLED PEARL ONIONS
CREAMY PECORINO-ROMANO VINAIGRETTE

Dom. Vaccelli Granit Blanc Ajaccio 2011
Isle of Corsica, France

SELECTION OF ARTISANAL CHEESES
PROSECCO-POACHED ANGELINO PLUMS, SCARLET APPLE BUTTER
FRIED MARCONA ALMONDS, BLACK PEPPER CRACKERS

Champalou Vouvray Cuvee Fondraux 2012
Loire Valley, France

LEMON SOUFFLÉ CAKE
HUCKLEBERRY PURÉE & WHIPPED CRÈME FRAÎCHE
ALMOND LACE TUILE

Dom. Baumard Coteaux du Layon 'Carte d'Or' 2012
Loire Valley, France