Week of May 6th, 2015

MENU FOR THE WEEK OF MAY 6th, 2015

 

CHILLED ENGLISH PEA SOUP
CRÈME FRAÎCHE MOUSSE
MINT, PIMENT D'ESPELETTE

Breton Vouvray Brut La Dilettante NV
Loire Valley, France

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

Lauer Riesling 'Senior' Fass 6
Saar, Germany

SONOMA FARMS APICIAN-SPICED DUCK BREAST
FAVA BEANS & LEAVES, PURPLE RADISHES
GRILLED GREEN STRAWBERRY RELISH

Dom. Andre et Mireille Tissot Trousseau Singulier 2011
Jura, France

SALAD OF DUNGENESS CRAB & CATTAIL SHOOTS
DIVA CUCUMBERS, SHAVED ASPARAGUS
PICKLED RAMP GRIBICHE

Dom. Bouvier Marianna Rose 2014
Burgundy, France

SELECTION OF ARTISANAL CHEESES
CANDIED WALNUTS, BLACK PEPPER CRACKERS
PICKLED RHUBARB, ACACIA HONEY

Francis Tannahill Gewurztraminer 'Dragon Fly Vineyard' 2010
Columbia Gorge, Washington

CHILLED STRAWBERRY SOUP
VANILLA-ROASTED RHUBARB, ORANGE-DUSTED PALMIER
COCOA BUTTER MOUSSE

Dom. Bottex Bugey-Cerdon Rose La Cueille NV
Savoy, France