VIOGNIER
SAMPLE DINNER MENU
| For the Table |
Chilled Oysters on the Half Shell – 18
Mignonette, Cocktail Sauce |
Smoked Salmon Pizzetta – 15
Caviar, Crème Fraîche, Chives |
Forest Mushroom Pizzetta – 15
Forest mushrooms, Arugula, Iberico
cheese
|
Selection of La Quercia Charcuterie – 18
Prosciutto, Coppa |
First Courses
Hamachi Crudo
asparagus, roasted beets, watercress,
bacon aioli
Caesar Salad
shaved young potimarron squash, croutons,
parmesan
Mixed Baby Lettuces
cucumber, radish, citrus vinaigrette,
goat cheese crostini
Summer Corn Soup
roasted corn, mushroom duxelle,
huitlacoche cream
Foie Gras Brulee
brioche pain perdu, compressed
stone fruits
Homemade Ricotta Cavatelli
laughing bird shrimp, tomato
cream
Second Courses
Hawaiian Ono
vine beans, quinoa, ginger fennel cream
Pan Seared Columbia River King Salmon
leeks, snow
peas, lentils, carrot puree
Pan Seared Diver Sea Scallop
roasted
eggplant puree, heirloom tomato, corn & cucumber relish
Cornish Game Hen
roasted
breast, confit leg, roasted cipollinis, collard greens
Roasted Loin
of Pork & Smoked Belly
garbanzo beans, chorizo, summer squash
Rack
of Lamb & Sweetbreads
favas, summer greens, red pepper
Tenderloin
of Beef
potato hash, asparagus, piquillos
Third Courses
Selection of Artisanal and Farmstead Cheeses
White Chocolate Panna Cotta
summer berries, fruit
consomme Orange Soufflé, dark chocolate sauce (please order in advance)
Warm Chocolate Cake
raspberry sauce, vanilla bean
ice cream Chilled Chocolate Parfait, salted almonds, fresh cherries
Seasonal Selection of Homemade Ice Creams & Sorbets
Executive Chef - Preston Dishman
3
Courses: $55 / $30 for Wine Paring
20% service charge will be added for parties of six or more.
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