MENU FOR THE WEEK OF JANUARY 20TH, 2016

Menu for the Week of January 20th, 2016
 

 

SEA URCHIN ROE EGG CUSTARD
GRANNY SMITH APPLE, MEYER LEMON, LOVAGE

Királyudvar Pezsgo Henye Brut 2010
Tokaj, Hungary

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST

CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK & DUCK PÂTÉ, ORANGE, PISTACHIO & PICKLED RAMP
VENISON BOUDIN NOIR, HAZELNUTS & CHERRIES
RED WINE-CURED BRESAOLA

Weingut Hexamer Riesling QbA 'Quarzit'  2013
Nahe, Germany

 

ROASTED & CONFIT SQUAB
HERBED RICOTTA CAVATELLI & HEDGEHOG MUSHROOMS
FERMENTED CARROT PURÉE

Christian Ducroux Regnie 2014
Beaujolais, France

 

BRAISED & MARINATED LEEK
SMOKED BURRATA PURÉE, PISTACHIOS
AGED BALSAMIC & SATSUMAS

Weingut Ott Grüner Veltliner Am Berg 2013
Wagram, Austria

 

SELECTION OF ARTISANAL CHEESES
MEMBRILLO, HIGH DESERT HONEY
SPICED PISTACHIOS & HOUSEMADE CRACKERS

Domaine Pinon Vouvray "Les Dernieres" 2014
Loire Valley, France

 

LEMON RICOTTA CAKE
GREEN TEA ICE CREAM, HONEY GREEK YOGURT
CANDIED FENNEL & GRAPEFRUIT

Domaine de Durban Muscat de Beaumes de Venise 2013
Rhône Valley, France