Garden State Spring

Menu

• Hors d’Oeuvre
  • Steak Tartare Tacos with Capers, Hard-Boiled Quail Eggs, Red Onions, Dijon Mustard, and Sea Salt
  • Cornmeal-Crusted Quilcene Bay Oysters with Lemon Rémoulade and Cornichons
  • Roasted Red and Golden Beet Salad on Miniature Cones with Raspberry–Wine Vinaigrette, White Truffle Oil, Crème Fraîche, and Koppert Cress
  • Green Zucchini Cannoli with Duck Confit, Enoki Mushrooms, Roasted Shallots, and Sherry Reduction
  • Creole-Style Crayfish Po’ Boys on Miniature Brioche Rolls with Bell Peppers, Red Onions, Celery, Lemon, and Cilantro
  • Casa Coste Piane Frizzante Naturalmente Prosecco 2010
  • Domaine de la Pépière La Pépie Cabernet Franc 2010
• Dinner
  • Spring Asparagus–Morel Terrine with Roasted Red Peppers, Wild Arugula, Red Onions, Pecorino, Vegetable Gelée, and Meyer Lemon Vinaigrette
  • Los Bermejos Malvasia Seco 2010
  • Coriander-Rubbed Ahi Tuna with Green Papaya–Jicama Salad and Ginger–Pomegranate Reduction
  • Edmunds St. John Bone-Jolly Gamay Noir 2009
  • Braised Niman Ranch Pork Cheeks with Aromatic Vegetables, Wild Ramps, Mustard Spaetzle, and Pork Braising Jus
  • Franco Noussan Pinot Noir 2010
  • Veal Breast Ragù with Smoked Paprika Essence, Fava Beans, Golden Beets, Red Pearl Onions, Baby Carrots, Farro Pasta, and Valley Shepherd Creamery Pepato Cheese
  • Poderi Sanguineto I e II Rosso di Montepulciano 2009
  • Roasted Colorado Lamb Loin with Wild Mushroom–Pignoli Stuffing, Celery Root Purée, Vegetable Ratatouille, Olive Tapenade, and Cabernet Demi-Glace
  • Olivier Rivière Gabacho Rioja 2010
  • Chocolate–Pistachio Torte with Candied Pistachios, Quince Purée, Tahitian Vanilla Bean Crème Anglaise, and Chocolate Sauce
  • Quinta do Infantado Tawny Port NV