Menu for the Weeks of February 22 & March 1

Menu for the Weeks of February 22nd & March 1st, 2017

 


CURED CALIFORNIA YELLOWTAIL
MEYER LEMON PURÉE, OREGON HAZELNUTS
TEMPURA SEA BEANS, WHITE SHOYU VINAIGRETTE

La Chablisienne Bourgogne Blanc 2012
Burgundy, France

 

SPAGHETTI ALLA CHITARRA
TOMATO, PICKLED PIPARRAS PEPPERS

FENNEL, SEASONED BREAD CRUMBS & BOTTARGA

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

 

AMERICAN WAGYU HANGER STEAK
CARAMELIZED SHALLOT BUTTER, MAITAKE MUSHROOMS
MARINATED BROCCOLINI, RED WINE & MUSHROOM DEMI-GLACE

Château Haut-Bernat Puisseguin-Saint-Emilion 2010
Bordeaux, France

 

ROASTED BEETS & KUMQUAT SALAD
WHIPPED GOAT CHEESE, PISTACHIO AÏLLADE
WATERCRESS

Éric  Chevalier Rosé of Grolleau 2015
Loire Valley, France

 

QUADRELLO DI BUFALA
PICKLED FIGS, PUFFED BARLEY
ROSEMARY & BLACK PEPPER LAVASH, SABA

Nikolaihof Grüner Veltliner 'Hefeabzug ' 2013
Wachau, Austria

 

CARA CARA ORANGE CREMEUX
CHICORY FEUILLETINE, SORREL ICE CREAM

CARROT CHIPS & BUTTERMILK EMULSION

Ordóñez and Co. Nº1 Selección Especial 2012
Málaga, Spain