Menu for the Weeks of October 19 & 26

Menu for the Weeks of October 19 & 26, 2016

 


JERUSALEM ARTICHOKE, SPINACH, & CHÈVRE VELOUTÉ
CHIVES, HAZELNUT OIL, SUNCHOKE CHIPS

Nigl Kremser Freiheit Grüner Veltliner 2015
Krems, Austria

 

OLIVE OIL POACHED HALIBUT
CHAMPAGNE BEURRE BLANC, NAMEKO MUSHROOMS
CHARRED SCALLION RISOTTO

Arterberry Maresh Chardonnay 2014
Willamette Valley, Oregon

 

AMERICAN WAGYU SHORT RIB & HERBED RICOTTA CANNELLONI
BÉCHAMEL, FRESH GRATED HORSERADISH
RED WINE DEMI-GLACE, MUSTARD FRILLS

Henri Bonnaud Palette Rouge 2010
Provence, France

 

LACINATO KALE SALAD
BANYULS-DIJON VINAIGRETTE

PARMESAN FRICO, MOUNTAIN ROSE APPLES
PICKLED RED ONION, CANDIED WALNUTS

Domaine Franck Peillot ‘Altesse’ Roussette 2014
Savoie, France

 

BRIE DE JOUVENCE
BUTTERED TOASTED BRIOCHE, SUNGOLD FARMS QUINCE
CARDAMOM & GINGER-HONEY GASTRIQUE, PRESSED CRANBERRIES

Domaine Cazin Cour-Cheverny ‘Cuvée Renaissance’ 2014
Loire Valley, France

 

CHICORY ROOT BUDINO
SCARLET KABOCHA ICE CREAM, PEPITA-QUINOA
BRÛLÉED MAPLE MARSHMALLOW

Valdespino Isabela Cream NV
Jerez, Spain