MENU FOR THE WEEK OF June 3rd, 2015

SAUTÉED GULF SHRIMP & BREAKFAST RADISH
LEMON-CAPER BUTTER

Chat. Graville-Lacoste Graves Blanc 2013
Bordeaux, 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 , OXTAIL & POTATO CROQUETTE
PORK & DUCK PÂTÉ, HAZELNUTS, PICKLED RAMPS

Maximin Grünhauser Riesling QbA 2012
Mosel, Germany

SONOMA FARMS DUCK BREAST
CARROT PURÉE, LENTILS & ROASTED TURNIPS
PRESERVED SEVILLE ORANGE SAUCE VERT

Francis Tannahill Pinot Noir 'The Hermit' 2011
Willamette Valley, Oregon

 SHAVED ZUCCHINI & DIVA CUCUMBERS
PORTLAND CREAMERY FETA & WALNUTS
LEMON VINAIGRETTE

Dom. du Salvard Cheverny Rose 2014
Loire Valley, France

SELECTION OF ARTISANAL CHEESES
PROSECCO-POACHED APRICOTS, HIGH DESERT HONEY,
SPICED PISTACHIOS, BLACK PEPPER CRACKER & OAT BISCUIT

Chat. d'Epire Savennieres 2007
Loire Valley, France

LEMON-ALMOND CAKE
CANDIED ALMOND, LEMON CURD
STRAWBERRY SHERBET

Dom. de Durban Muscat des Beaumes de Venise 2013
Rhone Valley, France