Sample Menu – November 2011

November 11, 2011

chicken liver toast 3
baby kale, pecorino, lemon chili vinaigrette, breadcrumbs 10
marrow bone, chimichurri, caramelized onions 10
polenta, six-hour bolognese, parmesan 10
pig tails, “buffalo style,” celery, ranch 11
lettuce, beets, avocado, pita, feta, creamy sumac 11
pig ear, chili, lime, fried egg 12
smoked trout salad, corn vinaigrette, benton’s bacon, crema 12
melted petit basque, chorizo, grilled bread 12
crispy pig’s head, pickled vegetable aioli 12
veal tongue, smoked foie gras, pastrami spices, crab apple 13
grilled baby broccoli, soft egg, pancetta vinaigrette, parmesan 13
barbeque pork belly sandwiches, slaw 13
veal brains, vadouvan, apple sauce, carrot 14
rabbit loin spring roll, eggplant, sprouts, green curry 14
hamachi tostada, herbs, fish sauce vinaigrette, peanut 15
coconut sweetbreads, raita, mango, tamarind 15
yellowtail collar, jerk spices, jicama, seaweed, palm sugar vinaigrette 16
potato agnolotti, caramelized onion, parmesan 16
poutine, oxtail gravy, cheddar 18
balsamic pork ribs, delicata squash, arugula, pecan 19
grilled quail, plum char-siu, apple, pear, yogurt 19
alaskan halibut, chantrelles, corn, hot peppers, green goddess 20
foie gras terrine, date butter, saba 20
foie gras, biscuit, maple sausage gravy 24
flat iron, sunchoke hash, truffle parmesan fondue 28
braised rabbit legs, matsutake, green beans, potato puree, mustard jus 29
foie gras loco moco, quail egg, spam, hamburger 35

berries, vanilla custard, lavender crumble, opal basil 7
sticky toffee pudding, mascarpone, orange 7
tres leches, dulce de leche 7
bacon chocolate crunch bar, s&p ice cream 7

changes and modifications politely declined
we support local and organic farming
18% gratuity added to parties of 6 or more
$20.00 corkage fee
please alert your server to any allergies

champagne & sparkling
NV Blanc de Blancs, Crémant de Bourgogne, Parigot & Richard, Bourgogne 17 66
NV Brut, Francois Pinon, Vouvray 14 54
NV Brut, Savoie, Andre et Michel Quenard 13 50
NV Blanc de Blancs, Grand Cru, Pierre Pèters, Champagne (half bottle) 68
NV Crémant de Loire Rosé, Domaine Fouet, Val de Loire 15 58

white
2009 Pouilly-sur- Loire, ‘Les Loges’, Marc Deschamps 13 24 50
2006 Savenniéres, Roche aux Moines, Domaine aux Moines, Loire 16 30 62
2010 Coteaux du Loir blanc, Pascal Janvier, Val de Loire 12 22 46
2009 Saint-Joseph, Domaine Faury, Northern Rhone 18 34 70
2009 Riesling, Grand Cru ‘Kaefferkopf,’ Domaine Maurice Schoech, Alsace 18 34 70
2009 Kerner, Weingut Niklas, Alto Adige 12 22 46
2005 Patrimonio Blanc, ‘Carco,’ Domaine Antoine Arena, Corse 14 26 54
2009 Fiano di Avellino, Ciro Picariello, Campania 16 30 62
2008 Condrieu, Les Vins de Vienne, Rhône 16 30 62

rosé
2010 Menetou-Salon, Domaine Philippe Gilbert, Val de Loire 18 34 70
2010 Lessona, ‘Majoli,’ Tenute Sella, Piemonte 13 24 50
2010 Château Simone, ‘Les Grands Carmes Rosé,’ Provence 18 34 70

red
2009 St. Magdalener, ‘Grobnerhof,’ Erste + Neue, Alto Adige 11 20 42
2009 Pinot Noir, ‘Obere Hund,’ Bechtold, Alsace 18 34 70
2005 Mas Cal Demoura, ‘L’Infidele,’ Terrasses du Larzac, Languedoc 14 26 54
2009 Nerello Mascalese, Etna Rosso, Graci, Sicilia 18 34 70
2009 Bourgueil, ‘Chatrois,’ Bertrand Galbrun, Val de Loire 15 28 58
2006 Côtes du Vivarais, Domaine Gallety, Southern Rhône 14 26 54
2007 Carignan, ‘Empreinte du Temps,’ Dm. Ferrer Ribière, Côtes Catalanes 15 28 58
dessert

NV Moscato d’Asti, La Selvetica, Piemonte 15 53
NV Demi-Sec Pétillant Rosé, Renardat-Fache, Bugey-Cerdon 15 53
2009 Moscato Chinato, ‘Luli,’ Vergano, 15 53
2008 Muscat de Beaumes de Venise, Domaine de Durban 18 70
2005 Sainte-Croix-Du-Mont, Château la Rame, Grand Vin de Bordeaux 16 62

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