Menu for the Weeks of January 25 & February 1, 2017

Menu for the Weeks of January 25th & February 1st, 2017

 


SALTSPRING MUSSELS
GARLIC, CHILI & SPINACH
SAFFRON CREAM, PERNOD, BOTTARGA

Occhipinti SP68 Bianco 2015
Isle of Sicily, Italy

 

SALAD OF RADICCHIO & FRISÉE
CANDIED WALNUTS, CASTELVETRANO OLIVES & BLOOD ORANGES
AGED BALSAMIC , PARMIGIANO-REGGIANO

Château Henri Bonnaud Terre Palette Rosé 2015
Provence, France

 

HANDMADE PACCHERI
CALABRIAN SAUSAGE, CARAMELIZED FENNEL
DANDELION GREENS, TOMATO & BREADCRUMBS

Domaine Maestracci ‘Clos Reginu’ Rouge 2014
Isle of Corsica, France

 

ROASTED POUSSIN
FRIED SUNCHOKES, LE PUY LENTILS
SHAVED CELERY SALAD, MUSTARD JUS

Bow & Arrow ‘Air Guitar’ 2015
Willamette Valley, Oregon

 

JEUNE AUTIZE CHEESE
PROSECCO-POACHED APRICOTS, SESAME SEMOLINA BREAD
TOASTED PUMPKIN SEEDS, PICKLED CARROT & MEMBRILLO

Ingrid Groiss Gemischter Satz 2015
Thermenregion, Austria

 

LIME LEAF MERINGUE
EARL GREY ICE CREAM, MEYER LEMON CURD
CITRUS CRUMBLE, MANDARINQUAT, CANDIED CITRUS

Carmes de Rieussec Sauternes 2011
Bordeaux, France