Menu (Subject to change)
1st. Tomato Toast
NV Laherte Frères “Ultradition,” Brut Champagne
Aurélien Laherte is part of the vanguard of the new wave of champagne- vignerons that practice organic and biodynamic viticulture, and apply more modern techniques in the cellar. This cuvee is primarily Pinot Meunier (60%), giving it a fresh immediacy- chardonnay and pinot noir rounding it out. 40% of the base cuvee is older reserve wines, lending depth and complexity. Fermentation in foudre and barrels adds a dimension of roundess and spice.
2nd. Italian bread dumplings with braised greens, beans and whey sauce
2015 Jean-Marc et Thomas Bouley, Bourgogne Blanc, Burgundy
Jean-Marc Bouley is based out of the Cotes de Beaune with holdings mostly in Pommard and Volnay. He was born into a family of winemakers and began at the age of 14. Although "Bourgogne blanc" can come from anywhere in the appellation- this wine is declassified from excellent cru sites, and makes a stunning example of classic burgundian chardonnay.
3rd. Braised dark meat of heritage turkey, sauce supreme, ‘Royal Corona’ beans
2014 Origin “Meredith Mitchell Vineyard” Pinot Noir, Willamette Valley
In addition to classic Oregon Pinot Noir notes of Cola, cherry and mushroom, the Meredith Mitchell vineyard expresses blue fruit like blueberry or açai. Winemaker Chad stock makes a number of experimental cuvees, but this is meant to be a classically styled wine of place.
4th. Shaved Loin of Wagyu Beef, ‘La Ratte’ Potatoes warmed in cultured butter, anchovy, charred parsley
2006 Beringer Vineyards Private Reserve, Cabernet Sauvignon, Napa Valley
2006 Chateau Leoville-Poyferre, Bordeaux, Saint-Julian
5th. Paris-Brest filled with Swiss Cheese-cream, honey caramel
2011 Château Doisy-Vedrines, Bordeaux, Sauternes