O-Rhone-gonian Dinner Menu Tuesday, April 21st, 2015 By Chef Mike Hite Quady North Pistoleta 2014 & "Banh Mi" Canapé Pork Belly Rillette, Pickled Daikon and Carrot, and Cilantro *** J. Scott Cellars Grenache Blanc 2014 & Asparagus Salad Shaved Asparagus, Almonds, and Serrano Ham, with Sauce Girbiche and Lemon Olive Oil, Served Room Temperature *** Day Wines Syrah 2013 & Pork Head Cheese House Made Pork Head Cheese, with Cherry Compote, Pickled Mustard Seeds, and Farmer's Blend Micro Greens, Served with House Baguette Crackers *** Quady North Mourvèdre 2013 & Duck Confit Crispy Duck Confit, with Sunchoke, Porcini and Oyster Mushrooms, Moroccan Black Olives, and Black Currant Sauce *** Quady North GSM 2012, & Sweet Cheeks Syrah 2011 & Bison Tenderloin Cocoa and Spice Encrusted Bison Tenderloin, with Confit of Baby Vegetables and Brushed Demi-Glaze *** Quady North GSM Rosé 2014 & Chevre Cheese Cake
Montechevre Cheese Cake with Crème Fraiche and Rosé Gelée
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$85/ticket, $75 for club members
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