Menu for the Week of March 23rd, 2016

Menu for the Week of March 23rd, 2016

 

 

YELLOWTAIL CRUDO
MEYER LEMON PUREE, TEMPURA-FRIED SEA BEANS
HAZELNUTS, WHITE BALSAMIC

Patrick Piuze Chablis Chichee 2014
Burgundy, 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 Kiralyudvar Furmint Sec 2012
Tokaji-Hegyalja, Hungary

 

SMOKED SPRING LAMB SHOULDER
GREEN GARLIC & RICOTTA CAVATELLI,
MOREL MUSHROOMS
PEA TENDRIL & PECORINO PISTOU

 Domaine Peillot Mondeuse 2013
Savoie, France

 

HEARTS OF ESCAROLE SALAD
SHAVED RADISH & SEASONED BREADCRUMBS
CANDIED PECANS & CAPER-DILL VIN ROYALE

La Tour Vieille Collioure Blanche 'Les Canadells' 2014
Roussillon, France

 

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

 Long Shadows Poet's Leap Riesling 2014
Columbia Gorge, WA

 

CARROT CAKE
CREAM CHEESE MOUSSE, COMPRESSED PINEAPPLE
TOASTED COCONUT, CARROT SORBET

Chateau Tirecul La Graviere 2007
Bordeaux, France