Menu for the Week of March 2nd, 2016

Menu for the Week of March 2nd, 2016

 

 

MUSHROOM & ROASTED GARLIC VELOUTÉ
CRÈME FRAÎCHE, ONION CONFIT

Domaine Tissot Cremant BBF Brut NV
Jura, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST

CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
LAN-ROC PORK BELLY RILLETTE, HONEY MUSTARD
PERIGORD TRUFFLE & ORANGE COTECHINO
RED WINE-CURED CARMAN RANCH BRESAOLA

Meyer-Fonné Edelzwicker 2014
Alsace, France

 

JUNIPER-BRINED BROKEN ARROW RANCH VENISON
HUCKLEBERRY GLAZE, GRILLED RAAB
SAUCE CIVET

 Cor Cellars Petit Verdot 2012
Columbia Valley, Washington

 

SALAD OF WILD ARUGULA & SHAVED RADISHES
FRESH SHEEP’S MILK CHEESE & WALNUTS
TEMPURA-FRIED GARLIC SCAPES

Domaine Leccia lîle de Beauté Blanc 2014
Corsica, France

 

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

 Fritz Haag Riesling QbA  2014
Mosel, Germany

 

BAY-POACHED PEAR & BROWN BUTTER TART
CRÈME FRAICHE ICE CREAM
PINE NUT PRALINE WHIPPED CREAM

Domaine Des Baumard Coteaux du Layon Carte D'Or 2014
Loire Valley, France