Menu - Culinaria

We d n e s d a y ,
OREGON
VS.
M a y
FRANCE
1 3 ,
2 0 1 5
PART
DEAUX
Crispy oyster sliders
Pork fat, aged cheddar & herb gougere
Parmesan manchego churros
Domaine Borgeot Cremant
~
Japanese hamachi , tuna, east coast oyster, sea urchin, sea trout roe, tart apple,
radish, toasted & pickled nori, dashi broth
Domaine Oudin 1er Cru Chablis “Vaugiraut” 2013
Apolloni Pinot Blanc, Oregon 2013
~
Butter poached lobster, fried green tomatoes, campfire bacon, heirloom tomatoes, Texas toast, arugula
Jean Fery & Fils “Les Nosroyes” Puligny Montrachet 2012
Alexana Willamette Valley Chardonnay, Oregon 2012
~
Foie gras torchon, grains of paradise caramel
Maison Capitain Gagnerot Ladoix 1er Cru “la Micaude 2010
Two messengers Pinot Noir, Oregon 2013
~
Chicken fried Venison, celery root puree, brown butter spaetzle, Brussel’s sprouts leaves,
Oregon wild mushroom cream “gravy”
Domaine Marchand Freres Gevrey Chambertin “Vielle Vignes” 2011
Willamette Valley “Attache” Pinot Noir, Oregon 2013
~
Selection of cheese, loquat jam, toasted brioche, maple roasted walnuts
Quinta de la Rosa Vintage Port 2009
Menu is subject to change, no substitutions please
*consumption of raw or undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness
Mark Bliss, Chef/Proprietor
Tony Hernandez
Chef de Cuisine
T e l .
Dorian Mills
Assistant General Manager
Daria Kossowska
Manager/Maitre d’Hotel
9 2 6 S . P R E S A S T . S A N A N T O N I O , T E X A S 7 8 2 1 0
2 1 0 - 2 2 5 - 2 5 4 7 F a x . 2 1 0 - 2 4 8 - 9 9 2 6 w w w . f o o d i s b l i s s . c o m