MENU FOR THE WEEK OF JANUARY 6TH, 2016

Menu for the Week of January 6th, 2016

 
WHITE BEAN & ESCAROLE SOUP
ROASTED TOMATO OIL & THYME

Tissot Crémant du Jura BBF NV
Jura, France

 

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

Holden Wine Company Grüner Veltliner 2014
Willamette Valley, Oregon

 

BRAISED CATTAIL CREEK LAMB CHEEKS
HAZELNUT ROMESCO, CARROTS & FIDEOS
BLACK SALSIFY CHIPS

Domaine de Fontsainte Corbières La Demoiselle 2012
Languedoc, France

 

ROASTED GOLDEN BEET & BLOOD ORANGE SALAD
FRENCH BREAKFAST RADISH & DILL CRÈME FRAICHE

Domaines Ott Côtes de Provence Rosé 2014
 Provence, France

 

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

Pinon Vouvray Demi-Sec 2013
Loire Valley, France

 

WALNUT BOSTOCK
CARROT ICE CREAM

GOLDEN RAISIN COULIS

Hidalgo Alameda Cream Sherry NV
Jerez, Spain