Menu for the Week of March 16th, 2016

Menu for the Week of March 16th, 2016

 

 

CAULIFLOWER VELOUTÉ
CURRIED YOGURT, MINT PISTOU
LEMON BALM

R.H Coutier Brut Grand Cru NV
Champagne, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK & SQUAB PÂTÉ, PISTACHIO, PLUM & PORCINI
CRISPY PORK SHOULDER RILLETTE
LAN-ROC FARMS PORK BOUDIN BLANC

Domaine Meyer Farre Edelzwicker 2013
Alsace, France

 

BACON-WRAPPED CARMAN RANCH STRIP LOIN
ROASTED BEETS, CRISPY LACINATO KALE
HORSERADISH CREAM

 Domaine Faury Collines Rhodaniennes Syrah Collines 2014
Rhône Valley, France

 

SALAD OF ARUGULA & ROASTED HEN OF THE WOODS MUSHROOMS
AGED BALSAMIC VINAIGRETTE, PARMIGIANO-REGGIANO
BEE POLLEN

Yves Leccia Ile de Beauté Blanc 2014
Isle of Corsica, France

 

SELECTION OF ARTISANAL CHEESES
SOUR CHERRY MOSTARDA, HIGH DESERT HONEY
FRIED ALMONDS & HOUSEMADE CRACKERS

 Francis Tannahill Gewurztraminer 'Dragonfly Vineyard' 2010
Columbia Gorge, WA

 

GÂTEAU BASQUE
MEYER LEMON CURD, CANDIED CITRUS
SORREL ICE CREAM, TOASTED MERINGUE

Domaine des Bayman Coteaux du Layon Carte d’Or 2013
Loire Valley, France