1ST ANNIVERSARY DINNER with Michael Mina & Raj Parr Thursday, January 21st 6:30 pm
FOIE GRAS TERRINE crème de cassis-black currant aspic, petite brioche KIR APÉRITIF RENARDAT-FÂCHE CERDON DU BUGEY, SAVOIE FRANCE 2014
SANTA BARBARA SEA URCHIN AMANDINE* smoke-dried rye toast, double brown butter, toasted almonds, preserved lemon LILLET BLANC DOMAINE ROULOT ALIGOTÉ, BURGUNDY 2011
SEARED FOIE GRAS LYONNAISE* beluga lentils, caramelized onions, prune confiture PINEAU DES CHARENTES JEAN FOILLARD FLEURIE, BEAUJOLAIS 2010
CHARCOAL-ROASTED SQUAB A L’ORANGE clementine marmalade, byrhh-honey gastrique BYRRH, VIOLET FRÈRES MARQUIS D’ANGERVILLE VOLNAY, BURGUNDY 2005
OREILLES DE COCHON crispy breaded pig ears, sauce béarnaise HORS D'ÂGE FÉRAUD-BRUNEL CHÂTEAUNEUF-DU-PAPE, RHÔNE 2012
VEAL SWEETBREADS baby turnips, royal trumpet mushrooms, sauce verte VIN JAUNE, DOMAINE DE MONTBORGEAU 2007 SAINT COSME CÔTE-RÔTIE, RHÔNE 2012
EPOISSE DE BERTHAUD EN CROUTE normandy cider-poached apple, calvados flambé POMMEAU DE NORMANDIE
LA TEURGOULE caramelized rice pudding, ceylon cinnamon PONTARLIER ANISE CHÂTEAU ROÛMIEU-LACOSTE SAUTERNES 2012
menu $225 (all-inclusive)
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. kir apéritif Kir is a popular French cocktail made with a measure of crème de cassis (black- currant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. Originally the wine used was Bourgogne Aligoté.
lillet blanc French aperitif wine from Podensac, a small village south of Bordeaux. It is a blend of 85% Bordeaux wines (Semillon for the Blanc and Rosé, Merlot for the Rouge) and 15% macerated liqueurs, mostly citrus liqueurs (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti).
pineau des charentes French aperitif, made in the départements of Charente, Charente-Maritime and Dordogne in western France. It is a fortified wine, made from either fresh, unfermented grape juice or a blend of lightly fermented grape must, to which a Cognac eau-de-vie is added and then matured. hors d’âge beer Hors d'âge has a lean, crisp, effervescent body and spicy taste along with a floral hop aroma. Hints of marzipan and a light spice lend a clean, dry finish with a lively carbonation, reflecting the consistency of champagne. Developed in Esquelbecq, France at Brasserie Thieriez in collaboration with Stillwater Artisanal, Hors d'âge is a Flemish Country Ale designed to complement Bardot’s cuisine. vin jaune Vin Jaune (French for "yellow wine") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast, but unlike Sherry, it is not a fortified wine.
byrrh An aromatised wine-based aperitif made of red wine, mistelle, and quinine. Created in 1866, it was popular as a French aperitif. With its marketing and reputation as a "hygienic drink", Byrrh sold well in the early 20th century.
pommeau de normandie Made in northern France by mixing apple juice with Calvados apple brandy. Considered a mistelle, it is generally consumed as an apéritif, or as an accom- paniment to melon or blue cheese. It is also popular with a variety of desserts, including chocolate or apple-based dishes.
pontarlier "Green Fairy" Absinthe is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.