Week of May 20, 2015

MENU FOR THE WEEK OF MAY 20th, 2015

 

SMOKED MUSHROOM VELOUTÉ
SPRUCE TIP CRÈME FRAÎCHE
RAMP PUREE

Matrot Bourgogne Blanc 2012
Burgundy, France


CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
BEEF & PORK SUMMER SAUSAGE
CRISPY LAN-ROC PORK SHOULDER RILLETTE
BOURBON-CURED DUCK BREAST

Walter Scott Pinot Blanc 2014
Willamette Valley, Washington



SAISON & SAGE PORK CREPINETTE
ROASTED CARROTS & PORCINI
FAVA BEANS & BASIL

Meo-Camuzet Bourgogne Rouge 2012
Burgundy, France

 
GRILLED LITTLE GEM LETTUCES
OREGON BAY SHRIMP, BREADCRUMBS & PIPARRAS PEPPERS
GREEN GODDESS YOGURT VINAIGRETTE

Clos Ste Magdeleine Cassis Blanc 2013
Provence, France

 
SELECTION OF ARTISANAL CHEESES
CANDIED WALNUTS, BLACK PEPPER CRACKER & OAT BISCUIT
PICKLED RHUBARB, WILDFLOWER HONEY

Dom. Baumards Savennieres 2012
Loire Valley, France

 
STRAWBERRY TARTLETTE
GRAHAM CRACKER CRUST, STRAWBERRY-KIRSCH GLAZE
BLACK PEPPER-BUTTERMILK ICE CREAM

Negro Birbet Brachetto 2012
Piedmont, Italy