Menu for the Weeks of April 19 & 26

Menu for the Weeks of April 19 & 26

VERJUS CURED HALIBUT CRUDO
SMOKED OLIVE OIL AÏOLI
GEM LETTUCE & CHERRY BELLE RADISH, BOTTARGA

Stift Gœttweig Pinot Noir ‘Messwein’ Rosé 2016
Kremstal, Austria

 

SPINACH GARGANELLI
MILK BRAISED PORK RAGÙ, SPROUTING BROCCOLI

MUSTARD BLOSSOMS, PARMESAN

Château L’Abeille de Fieuzal Blanc 2015
Bordeaux, France

 

AMERICAN WAGYU TRI- TIP STEAK
BUTTER POACHED NEW POTATOES
ROASTED VIRIDIAN FARMS CALÇOTS, PICKLED MAITAKES
SHERRY DEMI GLACE

Château Grand Corbin Manuel Saint-Émilion Grand Cru 2004
Bordeaux, France

 

SALAD OF GRILLED AND RAW SHAVED ASPARAGUS
BURRATA, SHASTA GOLD MANDARINS

MINT, PINE NUT-BROWN BUTTER VINAIGRETTE

Domaine Hubert Lignier Bourgogne Aligoté 2015
Burgundy, France

 

MANCHEGO MEDIA CURADO
MARINATED FENNEL, WILD MINER’S LETTUCE
QUINCE PASTE, ESPELETTE BAGUETTE CROUTON

Florent Rouve Chardonnay 2013
Jura, France

RHUBARB-JASMINE PROFITEROLE
JASMINE ICE CREAM & RHUBARB SORBET
ROASTED RHUBARB, MATCHA PISTACHIOS
POPPY SEED MERINGUES

Renardat-Fache Bugey Cerdon Rosé 2015
Savoie, France