Menu for the Weeks of June 14 & 21

Menu for the Weeks of June 14th & 21st, 2017

 

CRUDO OF CALIFORNIA YELLOWTAIL
PICKLED MORELS, CARROT EMULSION

MUSTARD GREENS

Château Henri Bonnaud Palette Rosé 2015
Provence, France

 

ENGLISH PEA & RICOTTA TART
JULIENNE SPRING VEGETABLE SALAD

MINT, SHERRY REDUCTION

L’Abeille de Fieuzal Cru Classé de Graves 2014
Bordeaux, France

 

AMERICAN WAGYU BEEF CULOTTE
OREGON PORCINI, ROASTED & PICKLED SPRING ONION

SMOKED ONION AGNOLOTTI, CRESS PISTOU

Adrien Berlioz Cuvée  2014
Savoie, France

 

SPRING GREENS & HERBS
SHAVED DIVA CUCUMBER, BRIOCHE CROUTON

CACIOCAVALLO, PRESERVED LEMON-CREAM VINAIGRETTE

Goodfellow ‘Clover’ Pinot Gris 2015
Willamette Valley, Oregon

 

BURRATA CHEESE
STRAWBERRIES, BASIL, TOASTED PISTACHIO
BLACK OLIVE-BALSAMIC CARAMEL, BLACK PEPPER CRACKERS

Francis Tannahill Dragonfly Gewürztraminer 2012
Columbia Valley, Washington

 

TOASTED COCOA NIB SEMIFREDDO
GOAT CHEESE SORBET, COCONUT MACAROON

SALTED CAJETA, COCOA NIB CRUMBLE

César Florido Moscatel Especial NV
Andalucia, Spain