Amuse-Bouche Mélange of Brussels Sprouts with Braised Chestnuts and Green Grapes Selbach-Oster, Riesling, Kabine, Zelnger Schlossberg Mosel, Germany (2015) Grilled Carrots, Young Coconut and Toasted Cashews on Parade Domaine de Bellivière, Les Rosiers, Jasnières Loire Valley, France (2015) Our Dilly Ravioli with Mascarpone and Chanterelle Mushrooms Ramey, Chardonnay, Russian River Valley, California (2015) Grilled Shiitake “Steak Diane” with Black Garlic Purée Bedrock Wine Company, Old Vine, Zinfandel, California (2016) *** Champagne Granité and Blackberry Basil Sorbet Our White Chocolate, Coconut and Passionfruit Bavarian Domaine des Baumard, Quarts De Chaume Loire Valley, France (2012) Cheese is available in place of dessert (Just ask for Faira the Cow or Cameron—”Resident Cheese Whiz”) Two Hundred and Thirty Eight Dollars Per Person Paired Wines: One Hundred and Seventy Dollars Per Person (Beverage, Tax and Gratuity Not Included) THE GOOD EARTH
Transcript
Amuse-Bouche
Mélange of Brussels Sprouts
with Braised Chestnuts and Green Grapes Selbach-Oster, Riesling, Kabinett, Zeltinger Schlossberg
Mosel, Germany (2015)
Grilled Carrots, Young Coconut and Toasted Cashews on Parade
Domaine de Bellivière, Les Rosiers, Jasnières Loire Valley, France (2015)
Our Dilly Ravioli with Mascarpone and Chanterelle Mushrooms Ramey, Chardonnay, Russian River Valley, California (2015)
Grilled Shiitake “Steak Diane” with Black Garlic Purée
Bedrock Wine Company, Old Vine, Zinfandel, California (2016)
***
Champagne Granité and Blackberry Basil Sorbet
Our White Chocolate, Coconut and Passionfruit Bavarian
Domaine des Baumard, Quarts De Chaume Loire Valley, France (2012)
Cheese is available in place of dessert (Just ask for Faira the Cow or Cameron—”Resident Cheese Whiz”)
Two Hundred and Thirty Eight Dollars Per Person Paired Wines: One Hundred and Seventy Dollars Per Person
(Beverage, Tax and Gratuity Not Included)
THE GOOD EARTH
Amuse-Bouche
A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette Voirin-Jumel, Blanc de Noirs, Brut, Premier Cru, France (N.V.)
*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream Salwey, Pinot Noir, Rosé, Baden, Germany (2017)
Coho Salmon Poached in Olive Oil
on Leek Fondue with Cider Mousseline Foxen, Chardonnay, Bien Nacido, Block UU
Santa Maria Valley California (2016)
*Pistachio-Crusted Long Island Duck Breast
with a Purée of Autumn Vegetables, Pomegranate and Persimmon
Bussola, Ca’ del Laito, Valpolicella Ripasso Superiore, Veneto, Italy (2015)
***
Coconut Sorbet with Passionfruit and Ginger Granité
Our Chocolate-Hazelnut Mousse Napoleon Toro Albala, Pedro Ximénez, Don PX, Gran Reserva
Montilla-Moriles, Spain (1987)
Amuse-Bouche
Chilled Beet “Fettuccine” with Royal Osetra Caviar and Lemon-Vodka Vinaigrette
Weingut Robert Weil, Riesling, Kabinett Rheingau, Germany (2017)
A Seafood Custard with a Fricassée of Lobster and Rock Shrimp Perfumed with Tarragon
Domaine de Bellivière, Confluence, Chenin Blanc, VdT Loire Valley, France (2016)
Ballotine of Rabbit with Garlic Mousse on Braised Collard Greens
Domaine Blain-Gagnard, Chassagne-Montrachet, La Boudriotte Premier Cru, Burgundy, France (2015)
A Marriage of Virginia Bison: *Pepper-Crusted Tenderloin and Braised Short Rib with Seared Foie Gras and Black Truffle Reduction Avennia, Arnaut, Bouchey Vineyard, Syrah, Yakima Valley
Washington (2015)
***
A Lilliputian Pomegranate and Maple Dreamsicle
Apparently a Pear Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)
Cheese is available in place of dessert (Just ask for Faira the Cow or Cameron—”Resident Cheese Whiz”)
Two Hundred and Thirty Eight Dollars Per Person
Paired Wines: One Hundred and Seventy Dollars Per Person (Beverage, Tax and Gratuity Not Included)
Cheese is available in place of dessert (Just ask for Faira the Cow or Cameron—”Resident Cheese Whiz”)
Two Hundred and Thirty Eight Dollars Per Person
Paired Wines: One Hundred and Seventy Dollars Per Person (Beverage, Tax and Gratuity Not Included)
