Menu week of 2/19-3/2

FIRST

Foie Gras Torchon, Salt Risen Bread,

Citrus Kombucha, Red Wine Vinegar

Paired with Sauvignon Blanc 2017

SECOND

Chicken Consomme, Chicken Sausage,

Carrot Noodles, Celery, Chicken Skin, Herbs

Paired with Viognier 2017

THIRD
7 Hills Strip Steak, Maitakes, Red Potatoes,

Last Year's Ramp Butter, Horseradish, Caramelized Creme Fraiche

Paired with Claret 2015

FOURTH
Chocolate Creameux, Caramel-Orange Glaze,

Shortbread Crust, Mint Crumble, Pomegranate, Cream 

Paired with Othello 2016