Menu for the Weeks of May 18th and May 25th

Menu for the Weeks of May 18th and May 25th

 

 

BLACK ROCKFISH CRUDO
FISH SAUCE-LIME VINAIGRETTE, GREEN STRAWBERRY PURÉE
MINT, SHAVED CELERY, PEANUTS

Schloss Gobelsburg Zweigelt Rosé ‘Cistercien’ 2014
Kamptal, Austria

 

FAVA LEAF TAGLIATELLE
SPRING ONION, FAVA BEANS, HOUSE-MADE BACON
SHAVED SHEEP’S MILK CHEESE, TORN SQUASH BLOSSOM

Goodfellow Family Cellars Pinot Gris 'Clover' 2014
Willamette Valley, Oregon

 

BRAISED MISHIMA RANCH WAGYU SHORT RIB
GREEN GARLIC POMMES PURÉE, BLACK POPLAR MUSHROOMS
DEMI GLACE, TARO CHIPS, KOREAN CHILI OIL

Château Lanessan Haut-Medoc 2002
Bordeaux, France

 

WARM ASPARAGUS & ENGLISH PEA SALAD
SAUCE BÉARNAISE, SMOKED TROUT ROE
RED SORREL, PICKLED ONION

Weingut Nikolaihof Grüner Veltliner ‘Hefeabzug’ 2013
Wachauu, Austria

 

TOMME CHÈVRE ADRIENNE
BAGUETTE TUILE, LOVAGE-OLIVE OIL EMULSION
PICKLED BEETS & RADISH

Domaine Droin Chablis ‘Vaillons Premier Cru’ 2014
Burgundy, France

 

STRAWBERRY CRÉMEUX
VANILLA SABLÉ, NASTURTIUM-WHITE CHOCOLATE CHANTILLY
BLACK PEPPER-BUTTERMILK ICE CREAM

Elio Perrone ‘Bigaro’ 2015
Piedmonte, Italy