Buffalo Proper

Menu

• Hors d’Oeuvre
  • Salmon Roe with Spinach and Seaweed
  • Rabbit Tartines with Cognac-Scented Apricot Mostarda
  • T-Meadow Farm Pig’s Head Croquettes with Smoked Aïoli and Fermented Vegetables
  • Baby Gem Lettuce with Housemade Black Garlic Dressing and Prosciutto–Cheese Crumble
  • St. Germain Cocktail > Green Chartreuse with Lemon, Grapefruit, Sugar, Egg Whites, and Grapefruit Bitters 
  • Bijou Phillips > Edinburgh Gin with Green Chartreuse, Yellow Chartreuse, Sweet Vermouth, Orange Bitters, and Celery Bitters
• Dinner
  • Beef Tartare with Oles Family Farm Asparagus, Shallots, and Caramelized Whey Gelato
  • François Villard Condrieu De Poncins 2013
  • Chilled Almond Bisque with Salmon Belly Bacon, Lavender, and Fermented Almond Hummus
  • Red Tail Ridge Miscreant 2013
  • Roasted Oles Family Farm Kohlrabi with Black Vanilla Tahini, Cilantro–Yuzu Kosho Yogurt, Shaved Apples, and Gomasio
  • ​G.D. Vajra Coste & Fossati Dolcetto d’Alba 2013
  • Aged Duck Breast with Pine Nuts, Spruce, and Orange Essence
  • A.A. Badenhorst Family Wines Red 2012
  • Foie Gras Torchon with Lavender Mustard, Rhubarb, Green Strawberries, and Hay-Smoked Pistachio Streusel
  • Red Tail Ridge Sticky Riesling 2012
  • Yellow Chartreuse with Dandelion and Lemon
  • Princess Isabelle > The Feathery Blended Malt Scotch Whisky with V.E.P. Yellow Chartreuse, Joe Bean Coffee, Cream, and Lavender Dust​