Menu for the Week of MAY 4th

 

MESQUITE-GRILLED HAWAIIAN YELLOWFIN TUNA
SHAVED PORCINI, BLACK GARLIC VINAIGRETTE
PURSLANE & HAZELNUTS
Yves Leccia Biancu Gentile 2013
Isle of Corsica, France

 

SPRING RAVIOLI WITH HOUSEMADE RICOTTA
GREEN GARLIC SAUCE VERTE & PARMESAN
Walter Scott Pinot Blanc Crannell Vineyard 2014
Willamette Valley, OR

 

HARISSA-RUBBED CATTAIL CREEK LAMB LEG ROAST
NEW POTATOES, CARROTS & SHELLING PEAS
PRESERVED LEMON & MINT
Domaine Arena Morta Maio Rouge 2010
Isle of Corsica, France

 

ROASTED BEETS & SHAVED TURNIPS
SMOKED YOGURT, WATERCRESS & JAPANESE GINGER
Henri Bonnaud Terre Promise Sainte Victoire Rose 2015
Provence, France

 

COW’S MILK BURRATA
COMPRESSED GREEN STRAWBERRIES & SHAVED ASPARAGUS
AGED BALSAMIC & GRISSINI
Weingut Bründlmayer Grüner Veltliner Terrassen 2013
Kamptal, Austria

 

CHICORY SEMIFREDDO
DARK CHOCOLATE SORBET & PUFFED RICE
CONFITURE DU LAIT, ESPRESSO CREMEUX
Cossart-Gordon 10 yr Bual Madeira
Isle of Madeira, Portugal