Wednesday, August 27, 2008
chilled corn soup with black truffle vinaigrette $11 green oak lettuces with texas white peaches, wateroak ricotta, and 10yr balsamic $12 avf early girl tomato & cucumber salad with shaved red onion and mustard seed-yogurt dressing $13 csf duck rillette with shaved celery, fried potato, and black truffle aïoli $14 big eye tuna tataki on heart of palm & seabean salad with bcf habañero gastrique $17 thunderheart bison tartare with fried quail egg, herb salad, garlic toast, and dijon mustard $21 white wine steamed pei mussels with fennel, granny smith apples, and tarragon $15 seared dayboat scallops on parsnip purée with orange suprèmes, cilantro, and citrus caramel $18/27 seared hudson valley foie gras on pain perdu with honey roasted almonds and macerated figs $22 s&s grouper on spaghetti squash with chanterelle mushrooms, bcf okra, and brown butter $27 s&s red snapper with white eggplant, longbeans, beech mushrooms, and sweet soy vinaigrette $27 grilled quail breast with butternut squash, potato gnocchi, and bcf baby kale $23 crisp duck breast with baby carrots, english peas, abalone mushroom, and jus $27 pan seared csf chicken on corn purée with kennebec potatoes and shiitake mushrooms $25 broken arrow ranch antelope with acorn squash, oyster mushrooms, and lamb’s quarter $31 veal sweetbreads on applewood bacon risotto with oven roasted romas and baby arugula $17/26 seared lamb rack with rosa bianca eggplant, goat ricotta gnudi, and balsamic reduction $28 grilled grass fed n.y. strip steak with pommes anna, crimini mushrooms, and bearnaise $27 5 course chef’s tasting menu green oak lettuces with texas white peaches, wateroak ricotta, and 10yr balsamic2006 Martin Códax Albariño Rias Baixas, Spain
s&s flounder on spaghetti squash with chanterelle mushrooms, bcf okra, and brown butter2007 Château de la Greffière Mâcon-La Roche-Vineuse
crisp duck breast with baby carrots, english peas, abalone mushroom, and jus 2005 Argiolas “Perdera” Isola dei Nuraghi, Sardinia
grilled grass fed n.y. strip steak with kennebec potatoes, crimini mushrooms, and bearnaise 2006 Domaine de Brau Vin De Pays D’OC, France
pure luck goat cheese plate:chevrè, del cielo, ste. maure, hopelessly bleu
2006 Domaine du Salvard Cheverny
DESSERTS
el rey chocolate cakewarm flourless chocolate cake made with ‘el rey’ chocolate and zinfandel infused cherries
chocolate soup with milk chocolate-ginger moussemilk chocolate mousse infused with ginger and earl grey tea in bittersweet chocolate soup
crème brûléecreamy vanilla bean infused custard topped with a golden layer of caramelized sugar
bcf basil panna cottabasil infused panna cotta with balsamic, strawberries, and toasted pistachio
texas fig & almond tartwith peach-sauternes compote
chèvre cheesecakeon shortbread with raspberry-blackberry “salsa”
lemon meringue pottart lemon curd in a crisp meringue cup with candied lemon zest and berries
wink triosampling of lemon meringue pot, crème brûlée, & el rey chocolate cake
pure luck farm cheese plate:chèvre, del cielo, ste. maure, & hopelessly bleu
dessert wines
desserts $8 wink trio $12 cheese plate $14
2006 rosa regale brachetto d’acqui 175ml 5.5
2006 saracco moscato d’asti 4.5
2001 noval unfiltered l.b.v. porto 7.75
2004 alvear pedro ximénez mantilla moriles, spain 9.5
talijancich 10 year red solero western australia 10
talijancich 10 year white solero western australia 10
2005 domaine des bernardins muscat beaumes de venise 11.5
1999 fattoria montellori vin santo 12
2005 von hövel riesling auslese mosel-saar-ruwer 12.5
yalumba museum reserve “antique tawny” australia 12.5
2005 carmes de rieussec sauternes 14
