Menu for the Weeks of August 23 & 30, 2017

Menu for the Weeks of August 23 & 30, 2017

 

LIGHTLY CURED KING SALMON CRUDO
FERMENTED SWEET CORN & PICKLED MUSTARD SEED RELISH
CHANTERELLE AÏOLI, FINES HERBES

Domaine du Bagnol Cassis 2015
Provence, France

 

CHICKEN LIVER BOLOGNESE TRIANGOLI
OLIVE OIL POACHED SUMMER SQUASH
TOASTED ITALIAN PINE NUTS, MINT, PARMESAN

Domaine des Marnes Blanches Vieilles Vignes 2014
Jura, France

 

AMERICAN WAYGU HANGER STEAK
MARINATED HEIRLOOM BEANS, BLISTERED NARDELLO PEPPER
WAYGU FAT CONFIT POTATOES
GREEN PEPPERCORN & OLOROSO SHERRY DEMI GLACE

Frontón de Oro Tinto 2016
Canary Islands, Spain

 

ROASTED BEET & BLACKBERRY SALAD
BLACK LOCUST FARM CHICORIES, FENNEL POLLEN VINAIGRETTE
WHIPPED GOAT’S CHEESE
TOASTED WALNUTS, BEET POWDER

Smockshop Band Spring Ephemeral White Zinfandel 2016
Columbia George, Washington

 

GOLDIN ARTISAN ‘LA CHAUMINE’ CHEESE
MARINATED HEIRLOOM TOMATOES, BASIL, RYE CRISPS
CHERRYWOOD SMOKED TOMATO JAM

Domaine Roblin Sancerre Rouge Origine 2014
Loire Valley, France

 

BLACK LIME & VANILLA BEAN MERINGUES
LIME FROZEN YOGURT, SUMAC PUFFED RICE, OLIVE OIL EMULSION
COMPRESSED & CANDIED MELONS

Domaine Mélaric Coteaux de Saumur ‘Funambule’ 2013
Loire Valley, France