Menu for the Week of April 20th, 2016

 

SPRING ARUGULA VICHYSOISSE
BUTTERMILK, NEW POTATO CHIPS

Ameztoi Ttxakoli Blanco 2014
Basque, Spain

 

CARMAN RANCH GRASS-FED BEEF TARTARE
DIJON-ANCHOVY EMULSION
HERBS & FLOWERS

Henri Bonnaud Terre Promise Saint-Victoire Rosé 2014
Provence, France

 

OLIVE OIL-POACHED WILD ALASKAN HALIBUT
MESQUITE-GRILLED ASPARAGUS & OREGON MORELS

CHAMPAGNE BEURRE BLANC

 Florent Rouve Arbois Chardonnay 2012
Jura, France

 

SALAD OF SPRING MUSTARD GREENS, RADISHES & CARROTS
RED WINE-CURED VENISON LOIN
PARMESAN & PINENUTS

 Colene Clemens Margo Pinot Noir 2011
Willamette Valley, Oregon

 

CAMEMBERT FERMIER
PICKLED RHUBARB, CARAMELIZED SHEEP’S WHEY
CANDIED PECANS & PUFF PASTRY ARLETTE

 Maximin Grunhauser Riesling Kabinett Herrenberg 2014
Mosel, Germany

 

BLACK SESAME PAVLOVA
CHÉVRE ICE CREAM, MACERATED OREGON STRAWBERRIES

COCOA BUTTER CRUMBLE, SESAME TUILE

Jean-Paul Brun FRV100 NV
Beaujolais, France