Sample “10″ Menu

$150

By Josiah Citrin

Amuse

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Egg Caviar
Soft Poached Egg, Lemon Crème Fraîche, American Caviar

Vin de Savoie, Quenard

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Poisson Cru
Fermented Turnip and Spring Vegetable Shellfish  Broth

2010 Txakoli, Talia Berry, Spain

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Sweet Pea Veloute
Parmesan Cromesquis and Lemon Balm

2009 Gruner Veltliner, Wachtberg, Salomon, Kremstel, Austria

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Seared Foie Gras
Moro Blood Orange, Orange and Rhubarb

2007 Riesling, Spatlese, Veldenzer Elinsberg, Max Richter, Mosel, Germany

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Maine Diver Scallop
Zuckerman Farms Green and Purple Asparagus, Porcini Mushrooms, Nasturtium Emulsion

2008 Savennieres, Cuvee Special, Ch. d’Epire, Loire, France

or

White Asparagus and Morel Mushroom “Cocotte”

$25 Supplement

2009 Chateauneuf-du-Pape Blanc, Domaine de la Solitude, Rhone

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 Wild Alaskan King Salmon
Courgette, White Wood Ear Mushroom, Bloomsdale Spinach, Green Tomato-Saffon Nage

2009 Chinon, Graves, Lambert, Loire Valley

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Liberty Duck Breast
Confit Leg, Carrots, Swiss Chard, Natural Jus

or

Marcho Farms Veal
Braised Veal Cheek, Fava Beans, Young Leeks, Veal Jus

Sommelier Choice

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Chaubier
“Soupless French Onion”

2008, Quarts du Chaume, Château de l’Echardiere, Loire

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Chocolate and Caramel

Madeira, Malmsey, Borges

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 Strawberry, Fennel and Etrog Lemon

Wine Pairing-$95