MENU FOR THE WEEK OF FEBRUARY 10TH, 2016

Menu for the Week of February 10th, 2016

 

SORREL VELOUTÉ
WATERCRESS OIL, CRÈME FRAICHE
CHERVIL

Nikolaihof Grüner Veltliner Hefeabzug 2013
Wachau, Austria

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
LAN-ROC FARMS LONZA, SMOKED PAPRIKA
SALAME COTTO, OLIVES & PEPPERS
RED WINE-CURED CARMAN RANCH BRESAOLA

Királyudvar Tokaji Furmint Sec 2012
Tokaj-Hegyalja, Hungary

 

APPLE & SAGE-STUFFED QUAIL
CARAMELIZED FENNEL, ARUGULA PISTOU
POMEGRANATES & DEMI-GLACE CREAM

Julien Labet Gamay 'La Reine' 2012
Jura, 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

Jasper Sisco Clara Estelle Cherry Wood Grove Vineyard Riesling 2014
Willamette Valley, Oregon

 

COCONUT SEMIFREDDO
DARK CHOCOLATE MOUSSE, MERINGUE
LOGANBERRY SORBET

La Tour Vieille Banyuls Rimage 2012
Roussillon, France