MENU FOR THE WEEK OF FEBRUARY 3RD, 2016

Menu for the Week of February 3rd, 2016


SMOKED TOMATO SOUP
ARUGULA PISTOU
COMTÉ & BLACK PEPPER GOUGÈRES

Domaines Ott Les Domaniers Côtes du Provence Rose 2014
Provence, 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

Chehalem Grüner Veltliner 2014
Willamette Valley, Oregon

 

BRAISED AMERICAN WAGYU SHORT RIB
POMMES PURÉE, HERBA STELLA
SAUCE AUX CHAMPIGNON

Château Haut-Beauséjour St. Estèphe 2011
Bordeaux, France

 

SALAD OF CARA CARA, SATSUMA & BLOOD ORANGE
BURNT PORTLAND CREAMERY FETA
MINT, OLIVE OIL & PISTACHIOS

Château Graville-Lacoste Graves Blanc 2014
Bordeaux, France

 

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

Ingrid Groiss Gemischter Satz 2014
Thermenregion, Austria

 

SUGAR & SPICE CAKE & ROASTED PINEAPPLE
HORCHATA ICE CREAM, LIME CURD

Château Roûmieu-Lacoste Sauternes 2013
Bordeaux, France