Menu for the Weeks of March 8 & 15

Menu for the Weeks of March 8th & 15th, 2017

 


CORIANDER SEARED BIGEYE TUNA
LEMON AIOLI, MINT PISTOU, BLACK LIME POWDER
MEYER LEMON TEMPURA

Weingut Stift Göttweig Rosé ’Messwein’ 2016
Kremstal, Austria

 

RICOTTA & BLACK PEPPER CAVATELLI
MELTED LEEKS, RICOTTA, CONFIT EGG YOLK
MINER’S LETTUCE, SOURDOUGH BREAD CRUMBS, WATERCRESS OIL

Colene Clemens Pinot Noir 'Adriane' 2013
Willamette Valley, Oregon

 

BRAISED CATTAIL CREEK LAMB SHOULDER
CHICKPEA PANISSE, SMOKED CARROT PURÉE
CASTELVETRANO OLIVE & KUMQUAT RELISH

Château Henri Bonnaud Palette Rouge 2010
Provence, France

 

HEARTS OF ESCAROLE & FRISÉE SALAD
FINES HERBES, SHAVED CELERY & FENNEL, BAGUETTE CROUTON
PISTACHIO VINAIGRETTE & PECORINO ROMANO

Holden Wine Co. Vermentino Layne Vineyard 2015
Willamette Valley, Oregon

 

CASCADIA CREAMERY GLACIER BLUE
ROASTED MEDJOOL DATES, SHAVED CHIOGGIA BEETS

RED BEET PURÉE, BUCKWHEAT PUFF PASTRY

Domaine Agape Riesling ‘Expression’ 2013
Alsace, France

 

SESAME SEMIFREDDO
BLOOD ORANGE SORBET, LABNEH, MEMBRILLO

SAFFRON-PUFFED RICE

Château Castelnau de Suduiraut Sauternes 2008
Bordeaux, France