docsweet corn soup crème fraîche, chive oil, red corn Zonin Brut
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sweet corn soup crème fraîche, chive oil, red corn Zonin Brut
D F W R E S TA U R A N T W E E K L U N C H offering a selected item from each course $20 W I N E PA I R I N G $19 1 st Course sweet corn soup crème fraîche, chive oil, red corn Zonin Brut Prosecco, Italy watermelon salad ricotta, field greens, shallot vinaigrette Codorníu Anna Brut Rosé Cava, Spain 2 nd Course quiche lorraine lardon, caramelized onion, gruyère, mixed greens Pinot Noir: Firesteed Willamette Valley, Oregon ‘09 open-faced steak sandwich brioche, horseradish cream, red wine jus, frites Grenache & Syrah: Janasse “Réserve” Côtes du Rhône ‘11 roasted chicken crisp skin, succotash, poultry jus Chardonnay: Domaine Perraud “Vieilles” Macon-Villages ’13 scottish salmon curried potato, tomato, pan-fried okra Pinot Noir: Firesteed Willamette Valley, Oregon ‘09 Please, no substitutions. 20% service charge added to parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness. D F W R E S TA U R A N T W E E K D I N N E R W I N E PA I R I N G $35 $19 1 st Course sweet corn soup crème fraîche, chive oil, red corn Zonin Brut Prosecco, Italy watermelon salad ricotta, field greens, shallot vinaigrette Codorníu Anna Rosé Cava, Spain 2 nd Course pan roasted flat iron blue cheese crust, red wine jus, pomme purée Grenache & Syrah: Janasse “Réserve” Rhône ‘11 roasted chicken crisp skin, succotash, poultry jus Chardonnay: Perraud “Vieilles” Macon-Villages ’13 scottish salmon curried potato, tomato, pan-fried okra Pinot Noir: Firesteed Willamette Valley, Oregon ‘09 3 rd Course chocolate hazelnut cheesecake chocolate cookie crust, candied hazelnut, vanilla cream strawberry trifle chiffon cake, vanilla custard, strawberry jam Please, no substitutions. 20% service charge added to parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness. D F W R E S TA U R A N T W E E K L U N C H offering a selected item from each course $20 W I N E PA I R I N G $19 1 st Course sweet corn soup crème fraîche, chive oil, red corn Zonin Brut Prosecco, Italy watermelon salad ricotta, field greens, shallot vinaigrette Codorníu Anna Brut Rosé Cava, Spain 2 nd Course quiche lorraine lardon, caramelized onion, gruyère, mixed greens Pinot Noir: Firesteed Willamette Valley, Oregon ‘09 open-faced steak sandwich brioche, horseradish cream, red wine jus, frites Grenache & Syrah: Janasse “Réserve” Côtes du Rhône ‘11 roasted chicken crisp skin, succotash, poultry jus Chardonnay: Domaine Perraud “Vieilles” Macon-Villages ’13 scottish salmon curried potato, tomato, pan-fried okra Pinot Noir: Firesteed Willamette Valley, Oregon ‘09 Please, no substitutions. 20% service charge added to parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness.