Menu for the Weeks of September 7 & 14

Menu for the Weeks of September 7 & 14, 2016

 

CURED HOKKAIDO SCALLOP CRUDO
CHERMOULA CRÈME FRAÎCHE & LEMON
SHAVED RADISH, KOHLRABI

Champagne Doyard 'Cuvée Vendémiare' Extra Brut NV
Champagne, France

 

TOMATO LASAGNETTE
HOUSE RICOTTA, CHANTERELLES
BASIL POWDER, HALF-DRIED CHERRY TOMATOES

Domaine Leccia Patrimonio Rosé 2015
Isle of Corsica, France

 

HARISSA-RUBBED CATTAIL CREEK LAMB LEG
PIPERADE VERTE, TOMATILLO EMULSION
SUMMER SQUASH & OLIVE RELISH

Henri Bonnaud Palette Rouge 2010
Provence, France

 

BELGIAN ENDIVE, COMPRESSED PEACHES
BANYULS VINAIGRETTE, PECORINO SARDO
FRIED MARCONA ALMONDS & SOURDOUGH BREAD CRUMBS

Walter Scott Pinot Blanc ‘Crannell Vineyard’ 2014
Eola-Amity, Oregon

 

BOXCARR CREAMERY ROSIE'S ROBIOLA
TOASTED BRIOCHE, PICKLED FIGS, FIG CONFITURE
SMOKED HONEY, MUSTARD FRILLS

Hiedler Grüner Veltliner 'Löss' 2013
Kamptal, Austria

 

PISTACHIO CAKE & HUCKLEBERRY CRÉMEUX
ANISE HYSSOP FROZEN YOGURT
PLUMS, CARDAMOM MERINGUES

Château Roûmieu-Lacoste Sauternes 2013
Bordeaux, France