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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Poiosson Cru

 Spring Onion, Pink Grapefruit, Lime-Mustard Reduction

2010 Scheurebe, Kabinet Trocken, Hans Wirsching, Franken Germany

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Smoked Little Gem Velouté

Confit Tomato Mousse and Burnt Cherry Tomato

2010 Gruner Veltliner, Federspiel, Rotes Tor, Franz Hirtzberger, Wachau, Austria

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Seared Foie Gras

Santa Barbara Pistachio, Pineapple, Green Mango, Ginger Lime Reduction

2006 Riesling, Spatlese, Graacher Himmelreich, Richter, Mosel, Germany

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Washington Barron Point Oyster

  Red Kale, compressed Cucumber, Curd and Whey

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

Or

Fresh Tagliatelle

Grated Périgord Black Truffles, Parmesan, Brown Butter Truffle Froth

$60 Supplement

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

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 Black Bass “En Ecailles”

Violet Artichoke, Porcini Mushroom, Flageolet Beans, Melisse Jus

2006 Chablis, Montee de Tonnerre, Domaine Billaud-Simon

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Prime Beef Rib Eye Confit in Herbs, Grilled Over Apple Wood

Braised Beef Short Rib, Salsify, Brussels Sprouts, Red Wine Herb Jus

Or

Jimenez  Farms Lamb

 Slwo Cooked Carrots, Pea Tendrils, Lam Jus

Sommelier Choice

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Fourme d’Ambert

Quince, Sorrel, Marcona Almonds

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

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Chocolate, Peanut Butter and Caramel

 Valrhona Abiano Sorbet, Mochaccino

Madeira, Malmsey, Borges

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 Apple, Green Tea and Crème Fraiche

Wine Pairing-$95