Menu for the Weeks of March 22 & 29

Menu for the Weeks of March 22 & 29

MARINATED TOTTEN INLET MUSSELS
NETTLE & LEEK AÏOLI
PICKLED FENNEL, KUMQUAT, SMOKED TROUT ROE

Eladio Piñeiro ‘Envidiacochina’ Albariño 2015
Rias Biaxas, Spain

 

SPINACH FARFALLE
GREEN GARLIC & SORREL PESTO
CRUSHED PISTACHIOS, GOAT’S GOUDA

Schloss Gobelsberger Grüner Veltliner 2015
Kamptal, Austria

 

SEARED DUCK BREAST
CRÈME FRAÎCHE WHIPPED POTATOES
KALE RAAB & CHARRED KALE BLOSSOMS

PUFFED BARLEY, PRESERVED MEYER LEMON

Domaine Jean Foillard Morgon 2014
Beaujolais, France

 

SUMAC ROASTED CARROT SALAD
FRECKLED CHICORIES, POPPY SEED LABNEH

TOASTED YEAST & THYME CROQUANTE

Château Henri Bonnaud Palette Rosé 2015
Provence, France

 

CASCADIA CREAMERY’S SAWTOOTH
PORTER SOAKED SOUR CHERRIES
BEER JAM, RYE LACE CROUTONS, CELERY LEAF

Jasper Sisco Gratus Bynum 2015
Columbia Valley, Washington


DARK CHOCOLATE BUDINO
CASHEW WAFER CRISP, HUCKLEBERRY ICE CREAM

HUCKLEBERRY AIGRE DOUX, FRIZZANTE BLUEBERRY CHOCOLATE

Nino Negro Birbet 2015
Piedmonte, Italy