loire valley

WINE SERIES:
LOIRE VALLEY
TUESDAY, D EC E M B E R 3 , 2 0 1 3
OUR WINE SERIES FOUR COURSE MENU FOR THE ENTIRE TABLE
$55 PER PERSON INCLUDING FOUR WINES PAIRED
Arguably the most varied region of France for wine, the Loire Valley cuts east-west
through the heart of France. The chalky tuffeau soil makes for a distinct minerality
in the whites, roses, reds and sweet wines coming from this varied landscape.
MENU
MOULES EN CIDRE
mussels with cider, brown butter,
apples and onions
WINES
MUSCADET, “LE FILS DES GRAS
MOUTONS,” CLAUDE BRANGER,
LOIRE VALLEY, FRANCE 2012
SALADE AUX ENDIVES
endive salad, walnut, green apple,
mayonnaise
—
POULET
farm chicken breast, braised bacon,
squash purée, smoked lemon jus
CABERNET FRANC, COUDRAYMONTPENSIER, CHINON, LOIRE
VALLEY, FRANCE 2011
GNOCCHI PARISIENNE
pâte à choux pasta, parmesan,
brussels sprouts, mushrooms
—
VALENÇAY
goat’s milk, loire valley, france
—
TARTE TATIN CLASSIQUE
caville blanc apple, brown sugar
caramel, cinammon ice cream
CHENIN BLANC, DOMAINE DES
BAUMARD, SAVENNIÈRES, FRANCE
2010
SPARKLING ROSE, MARQUIS DE LA
TOUR, LOIRE VALLEY, FRANCE
Before placing your order, please inform your server if a person in your party has a food allergy.
At T.W.Food
–
our mission is to promote artisanal food and cooking. the pasta, charcuterie, sausages patisserie
and ice creams are done by hand using european traditions, methods and recipes. we support
many small local growers of vegetables, dairy farmers, meat farmers and cheesemakers, and
take pleasure in bringing these products to you.
CHEF TIM WIECHMANN DIRECTOR BRONWYN WIECHMANN
CHEF DE CUISINE NATHAN PANE SOUS CHEF ZAC TRAN
Some of our menu items may be served raw or undercooked. The Commonwealth of Massachusetts has determined that consuming raw or
undercooked foods may increase the risk of food-borne illness.