Menu for the Weeks of November 16 & 23

Menu for the Weeks of November 16 & 23, 2016

 


STRIPED BASS CRUDO
RADISH, CASTELVETRANO OLIVES
ORANGE ZEST, CURRY SALT, MEYER LEMON

Bodegas Ameztoi Txakoli Blanco 2015
Basque, Spain

 

SAFFRON GNOCCHI SARDI
ROASTED TOMATO & CURED PORK BELLY
RED ONION, CHILI, PECORINO ROMANO

Château d’Arlay Corail Côtes du Jura Rosé 2009
Jura, France

 

SMOKED CATTAIL CREEK LAMB SHOULDER
QUINCE GLAZE
CHARRED ESCAROLE
, HORSERADISH POTATO PURÉE
CHIVE OIL

Domaine Faury Syrah 2015
Rhône Valley, France

 

SAVOY CABBAGE, SHAVED CELERY & BRUSSELS SPROUTS SALAD
ROGUE BLUE CHEESE, SCARLET SURPRISE APPLES
HAZELNUTS & CHERVIL

Teutonic Wine Company David Hill Riesling 2015
Willamette Valley, Oregon

 

ANCIENT HERITAGE ADELLE
ROASTED & RAW BEETS, CANDIED FENNEL
SHAVED RYE BREAD, HUCKLEBERRY AIGRE-DOUX

Pascal Janvier ‘Cuvée du Silex’ Jasnières 2014
Loire Valley, France

 

GINGER SPICE CAKE
VANILLA BEAN PARSNIP PURÉE, POMEGRANATE SEEDS
CANDY CAP ICE CREAM & PARSNIP CHIPS

Château Suduiraut ‘Castelnau de Suduiraut’ Sauternes 2008
Bordeaux, France