Week of May 27, 2015

MENU FOR THE WEEK OF MAY 27th, 2015

 

CHILLED VICHYSSOISE
RAMP OIL, PIMENT D’ESPELETTE
FRIED TARO CHIPS

Yves Leccia Ile de la Beaute Blanc 2013
Isla of Corsica, 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, Oregon

 

SNAKE RIVER FARMS BAVETTE
ZUCCHINI & PARMESAN TIAN, BLISTERED CARROTS
ROASTED TOMATO DEMI-GLACE

Grammercy Cellars Lower East Rhone Blend 2013
Columbia Valley, Washington

 

SALAD OF TROUT’S BACK LETTUCE & GOLDEN BEETS
CHERRY WOOD-SMOKED KING SALMON
SIEVED EGG, SHAVED FENNEL

Dom. du Salvard Cheverny Rose 2014
Loire Valley, France

 

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

Eric Chevalier Fie Gris 2012
Loire Valley, France

 

SALTED HONEY TART
CAMOMILE ICE CREAM, HONEY GASTRIQUE
VANILLA-ROASTED RHUBARB

Dr. Loosen Urziger Wurzgarten Riesling Auslese 2012
Mosel, Germany