Menu for the Week of March 30th, 2016

Menu for the Week of March 30th, 2016

 

 

COOS BAY COCKLES
WHITE WINE BUERRE MONTE
CAPER, DILL & GREEN GARLIC

Comte Leloup Chasseloir Muscadet sur Loire Ceps Centenaires 2010
Loire Valley, 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

Alzinger Riesling Durnsteiner Federspiel 2013
Wachau, Austria

 

MAUPIN FARMS PORK LOIN
MESQUITE-GRILLED CALÇOTS, WHEAT BERRIES
POBLANO-HAZELNUT ROMESCO

 Gramenon Cotes du Rhone Poignee de Raisins 2014
Rhone Valley, France

 

LITTLE GEMS OF CORAL LETTUCE
SHAVED FENNEL, BAGUETTE CROÛTES
HANNAH RESERVE

Domaine Labet Chardonnay de Fleur 2012
Jura, France

 

SELECTION OF ARTISANAL CHEESES
BLOOD ORANGE MARMALADE, HIGH DESERT HONEY
FRIED ALMONDS & HOUSEMADE CRACKERS

 Pascal Janvier Jasnieres Cuvee Silex 2014
Loire Valley, France

 

RHUBARB ELDERFLOWER TART
YOGURT MOUSSE, VANILLA BEAN SABLE,
PICKLED RHUBARB

Jean-Paul Brun FRV 100
Beaujolais, France