Menu for the Week of APRIL 6th, 2016

 

 

CHILLED SPRING FENNEL VELOUTÉ
CASTELVETRANO & OIL-CURED OLIVE CRUMBLE
HOUSEMADE YOGURT, CHERVIL

Henri Bonnaud Terre Promise Sainte Victoire Blanc 2015
Provence, France

 

OREGON DUNGENESS CRAB TAGLIARINI
WHITE WINE BEURRE MONTÉ, CHILI & BREADCRUMBS

Domaine l'Agape Expression Riesling
Alsace,France

 

MISHIMA FARMS WAGYU ONGLET STEAK
SPRING CARROTS, GREEN GARLIC-LOVAGE BUTTER
BONE MARROW BORDELAISE

 Chateau Lanessan Haut-Medoc 2002
Bordeaux, France

 

MESQUITE CHARRED LITTLE GEM LETTUCES
PARMESAN-AVOCADO VINAIGRETTE
SHAVED ROASTED GOLDEN BEETS

 Bodegas Muga Rioja Blanco 2014
Rioja, Spain

 

SELECTION OF ARTISANAL CHEESES
BEE LOCAL HIGH DESERT HONEY
BLOOD ORANGE BERGAMOT MARMALADE
OAT THYME, OLIVE OIL & LAVOSH CRACKERS

 Pascal Janvier Jasnieres Cuvee Silex 2014
Loire Valley, France

 

PISTACHIO-CHAMOMILE BRIOCHE CAKE
POPPYSEED MERINGUE & LEMON CURD
BEE POLLEN ICE CREAM

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