Menu for the Weeks of April 5 & 12

Menu for the Weeks of April 5 & 12

 

HOKKAIDO SCALLOP CRUDO
NIGELLA SEED, FERMENTED SUNCHOKE PURÉE
WILD WATERCRESS OIL, CRISPY GARLIC

Bodegas Ameztoi Txakoli ‘Rubentis’ 2016
Basque, Spain

 

PORTLAND CREAMERY CHÈVRE & YELLOW BEET TRIANGOLI
BLACK OLIVE BREAD CRUMBS, CONFIT FENNEL

Vincent Wine Company Chardonnay 2015
Willamette Valley, Oregon

 

CORIANDER BRINED LAN-ROC PORK LOIN
POCHA BEANS, BUTTERMILK FRIED ONION RING, HERBED AIOLI
LOVAGE SAUCE VERTE, MUSTARDS

Domaine Pignier Côtes du Jura Trousseau 2015
Jura, France

 

WHITE WINE BRAISED LEEKS
SPRING GREENS, GREEN GODDESS DRESSING

SIX-MINUTE EGG, BLACK DIAMOND SALT

Holden Wine Company Vermentino ‘Layne Vineyard’ 2015
Applegate Valley, Oregon

 

BRILLAT-SAVARIN CHEESE
SEVILLE ORANGE & VANILLA BEAN MARMALADE, PICKLED CARROT
OLIVE OIL BLACK PEPPER CRACKERS

Domaine de Roally ‘Cuvée Tradition’ Viré-Clissé 2014
Burgundy, France

 

ALMOND & RYE FINANCIER
CREAM CHEESE MOUSSE, CELERY SORBET, CANDIED ALMONDS
CASSIS PICKLED RAISINS, PRETZEL TUILE

Domaine Méleric Côteaux de Saumur ‘Funambule’ 2013
Loire Valley, France