Menu for the Weeks of December 28, 2016 & January 4, 2017

Menu for the Weeks of December 28, 2016 & January 4, 2017

 


ROASTED BEETS & CHARRED FETA
SMOKED YOGURT, DILL & FINGER LIMES
HONEY-SHERRY VINAIGRETTE & FRIED SUNFLOWER SEEDS

Henri Bonnaud Palette Rosé 2015
Provence, France

 

SPINACH & BURRATA TORTELLONI
SAGE, PARMIGIANO-REGGIANO & HAZELNUTS
AGED BALSAMIC

Pascal Janvier Anjou Rouge 2015
Loire Valley, France

 

SEARED MOULARD DUCK BREAST
ROASTED BLACK SALSIFY, PIOPINNI MUSHROOMS
ONION PETALS & SAUCE AU POIVRE

Walter Scott ‘Cuvée Ruth’ 2015
Willamette Valley, Oregon

 

HEARTS OF BUTTER LETTUCE & TREVISO
FINES HERBES, SMOKED TROUT ROE
ROASTED PISTACHIOS, AVOCADO VINAIGRETTE

Yves Leccia Île de Beauté Blanc 2015
Isle of Corsica, France

 

CASCADIA CREAMERY CELILO
RADISH, MEYER LEMON & FENNEL JAM
CORN FLOUR BISCOTTI & PUFFED WILD RICE

Francis Tannahill Gewurztraminer ‘Dragonfly Vineyard’ 2014
Columbia Gorge, Washington

 

BUTTERMILK TART
BLACK SESAME SALTINE CRUST, GRAPEFRUIT SORBET
MATCHA MERINGUE, POMELO

Carmes de Rieussec Sauternes 2011
Bordeaux, France