7.2.2011
KITCHEN MENU
sashimi of fluke cucumber flowers, yellow doll watermelon, radish, ginger, garlic scapes
chateau ľoiseliniére, muscadet, sévre et maine, loire, france, 2009
buckwheat gnocchetti smoked bacon, foraged herbs and flowers, porcini mushrooms
lemelson, chardonnay, willamette valley, oregon, 2008
rockfish artichokes barigoule, overnight tomatoes, fennel, anise hyssop
qupe, marsanne, santa ynez, california, 2010
squab porcini, caramelized walla walla onion, mustard greens, groats
ricasoli, colledía, chianti classic, tusacany, italy, 2007
pineland farms beef morel mushrooms, garlic scapes, creamed spinach, purple top turnips
chateau de parenchére, bordeaux blend, bordeaux supérieur, france, 2008
coconut, lavender, vanilla
m. chapoutier, banyuls, france, 2008
MARKET VEGETABLE MENU
hen eggs quinoa, fava beans, young corn, rose asparagus
domaine vigneau-chevreau, chenin blanc, vouvray, france, 2008
buckwheat gnocchetti foraged herbs and flowers, porcini mushrooms
lemelson, chardonnay, willamette valley, oregon, 2008
artichoke stew of fennel, barigoule vinaigrette, anise hyssop
qupe, marsanne, santa ynez valley, callifornia, 2010
squash garden zucchini blooms, goat cheese ricotta, black olive, marjoram
baileyana, pinot noir, firepeak vineyard, edna valley, callifornia, 2007
morel mushrooms steel cut oats, kombu, fresh yeast, brown butter
conte brandolini, merlot, friuli, Italy, 2005
coconut, lavender, vanilla
m. chapoutier, banyuls, languedoc, france, 2008
six course tasting menu 95 | beverage pairing 50 | cheese from artisan creameries 12
chef bryan voltaggio and staff
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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