Suggested wine pairing

Wednesday
January 16, 2013
3 courses $76
w/wine $114
4 courses $88
w/wine $134
5 courses $100
w/wine $156
6 courses $111
w/wine $176
Suggested wine pairing
RICH LOBSTER SOUP WITH CURRY
Intense Lobster Stock Reduction Finished with Cream, Poached Lobster, Arugula Oil & Curry Oil
FRESH ARTICHOKE SOUP
Arugula Oil. Aged Reggiano
Amontillado Muy Viejo, Byass “Del Duque”
Chablis Ier Cru “Les Forêts” Domain Servin (Burgundy) 2010
CORNMEAL-FRIED OYSTERS
Lemon Cayenne Mayonnaise
Champagne, Delamotte Brut NV
BIG-EYE TUNA TARTARE
Saffron, Lime, Cucumber, Ossetra Caviar
SHRIMP & STONE-GROUND CREAMY GRITS
Tasso Ham, Andouille Sausage, Fresh Chives
ROASTED RED BEET SALAD
Goat Cheese, Fresh Pomegranate, Balsamico Reduction
Grüner Veltliner Federspiel, Lagler “Burgberg” (Wachau) 2011
Semillon, Saxon Brown “Cricket Creek Vineyard” (Alexander Valley) 2008
Château Reynon “Cuvée de Louis” (Bordeaux) 2010
BABY ARUGULA SALAD
Aged Reggiano, Lemon Vinaigrette
BABY SPINACH & RED BARTLETT PEAR SALAD
Spicy Pecans, Frisée, Raspberry Vinaigrette
NANTUCKET BAY SCALLOPS
Curry & Coconut Milk, Blood Orange, Chervil
PAN-ROASTED TURBOT
Fines Herbes, Lemon Beurre Blanc; White Asparagus & Fava Beans
PAN-ROASTED NORWEGIAN SALMON
Pickled Red Cabbage, Yukon Gold Potato, Whole Grain Mustard Cream
Grüner Veltliner Federspiel, Lagler “Burgberg” (Wachau) 2011
Semillon, Saxon Brown “Cricket Creek Vineyard” (Alexander Valley) 2008
Languedoc, Ermitage du Pic Saint Loup “Cuvée Sainte Agnès” 2011
Riesling Grand Cru “Rosacker” Sipp Mack (Alsace) 2005
GRILLED WILD ROCKFISH
Coco Beans & Garlic; Slow Cooked in Bordeaux
PAN-SEARED HUDSON VALLEY FOIE GRAS
Green Apple & Date Compote, Toasted Brioche, Orange Beurre Blanc
GRILLED CALIFORNIA SQUAB
Crispy Grit Cake, Chanterelle Mushrooms, Grilled Zucchini, Cognac Reduction
BRAISED BEEF SHORTRIBS
Roasted Carrots & Parsnips, Creamy Polenta, Crispy Shallots
GRILLED POMEGRANATE MARINATED LAMB TENDERLOIN
Bierzo, Godelia (Spain) 2008
Château de Fargues “Lur Saluces” (Sauternes) 2003
Lirac, Domaine Lafond Roc-Epine (Southern Rhône Valley) 2010
Cabernet Sauvignon, Concha y Toro - Terrunyo (Maipo Valley) 2009
St. Joseph, Domaine des Remiziéres (Northern Rhône Valley) 2009
Cauliflower & Cipollini Onion Gratin, Saffron Basmati Rice
GRILLED GUNPOWDER FARM BUFFALO TENDERLOIN
Housemade Pork Sausage Risotto, Haricots Verts Beignets
Merlot, Keenan (Napa Valley) 2008
January always harkens a period of transition for our farms and thus for our kitchen—deeper more intense flavors and more robust preparations are the order of the day.
Local squash, fresh beans, all the earthy flavors of the best root vegetables of the year and the fresh and bitter flavors of greens and cabbages require intensity. Therefore,
white wines should range through a broad bandwidth of Chardonnay flavors from Chablis to the Côte de Beaune to the Sonoma coast. And reds will write essays on varying
levels of darkness and power from the Northern Rhône Valley through Pomerol and into Washington state. Chef’s most intensely flavored harvest preparations in bird and
game are the perfect time to consider various Barolo and Barbaresco. Consider this a formal invitation to go out on a limb and try something outside the box (with our
guarantee, of course). Bryan Coats, my Assistant Sommelier, my Captains and I are all pleased to help guide you along your journey. Tony Foreman
Cindy Wolf’s Menu of the Moment
BUTTERNUT SQUASH, ANDOUILLE SAUSAGE & WHITE BEAN SOUP
BABY SPINACH & RED BARTLETT PEAR SALAD
PAN-ROASTED NORWEGIAN SALMON
GRILLED NEW YORK STATE SQUAB
$88 for menu/ $134 with wine pairings
Semillon, Saxon Brown “Cricket Creek Vineyard” (Alexander Valley) 2008
Grüner Veltliner Federspiel, Lagler “Burgberg” (Wachau) 2011
Riesling Grand Cru “Rosacker” Sipp Mack (Alsace) 2005
Lirac, Domaine Lafond Roc-Epine (Southern Rhône Valley) 2010
VANILLA BEAN CRÈME BRÛLÉE
$8 per selection
A Gratuity of 20% is suggested to parties larger than five. Please refrain from using cell phones in the dining room.