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Dessert Wines by the Glass Farm Cheese

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Dessert Wines by the Glass Farm Cheese Champagne & Sparkling Wines glass taste Prosecco NV, Drusian Valdobbiadene, (Veneto) 16 8 Tastes of Summer Extra Brut NV, Val de Mer (Crémant de Bourgogne) 17 8.5 Two plates $38, each additional plate $19 Brut NV, Gatinois, Grand Cru (Äy) 29 14.5 Brut Rosé NV, Billecart-Salmon (Mareuil-Sur-Äy) 42 21 Brut, Taittinger, Magnum 2000 (Reims) 55 27.5 Toasted Egg Yolk, Caviar and Herbs ($40 Supplement) Sea Trout Draped in Trout Eggs, Lemon and Olive Oil White Wines Santa Barbara Sea Urchin, Black Bread, Jalapeno and Yuzu Verdelho 2012, Herdade Do Esporao (Alentejano) 9 4.5 Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade Furmint 2011, Royal Tokaji (Tokaji) 13 6.5 Sea Scallops, Caramelized Cauliflower, Caper-Raisin Emulsion ($8 Supplement) Pinot Grigio 2012, Elena Walch (Alto Adige) 17 8.5 Fluke Sashimi, Iceberg Lettuce, Cilantro-Shallot Mignonette Pinot Gris 2011, Paul Blanck Patergarten (Alsace) 18 9 Sauvignon Blanc 2011, Lucien Crochet La Croix du Roy (Sancerre) 19 9.5 Chardonnay 2011, Heitz Cellars (Napa Valley) 19 9.5 Tomato Gazpacho, Grated Fresh Mozzarella, Summer Flavors and Olive Oil Chassagne-Montrachet 2007, Louis Jadot La Romanee (Burgundy) 35 17.5 Foie Gras and Strawberry Granola, Aged Balsamic and Sorrel Chardonnay 2011, J. Rochioli (Russian River Valley) 37 18.5 Warm Gulf Shrimp and Fresh Peach Cocktail Summer of Riesling Heirloom Tomato and Summer Fruit Salad Hermann J. Wiemer 2012, Dry (Finger Lakes) 14 7 Charred Corn Ravioli, Cherry Tomato Salad and Basil Fondue Kunstler Estate 2011 (Rheingau) 15 7.50 Von Hövel Kabinett 2008, Scharzhofberg (Mosel) 16 8 Black Bass Crusted with Nuts and Seeds, Sweet and Sour Jus Domaine Ostertag 2011, Vignoble d’E (Alsace) 17 8.50 Slowly Cooked Skuna Bay Salmon with Basil, Crushed Tomatoes and Olive Oil Trimbach 2006, Cuvee Frederic Emile (Alsace) 35 17.50 Cod with Honshimeji Mushrooms, and Lemongrass Consomme Rose Wines Slowly Cooked Red Snapper, Lettuce Puree, Herbal-Lime Vinaigrette Carignan 2012, Lioco Indica (Mendocino County) 15 7.5 Parmesan Crusted Organic Chicken, Artichokes, Basil and Lemon Butter Grenache 2012, Château Coussin (Côtes de Provence) 16 8 Licorice Braised Sweetbreads, Baby Carrot, Ginger and Shiitake Mushrooms Sautéed Veal Scallopine, Flying Pig Ham, Peas and Lavender Red Wines Caramelized Beef Tenderloin, Cherry Mustard, Mustard Greens, Purple Potato Chips ($15 Supplement) Montepulciano d’Abruzzo 2011, La Quercia (Abruzzo) 9 4.5 Zinfandel, Quivira 2010 (Dry Creek Valley) 14 7 Crispy Confit of Suckling Pig, Summer Corn and Smoked Bacon Marmalade ($10 Supplement) Cabernet Sauvignon 2010, Three Saints (Santa Barbara) 17 8.5 Pinot Noir 2011, Ponzi MV (Willamette Valley) 17 8.5 Tasting Menu Crozes-Hermitage 2011, Domaine des Lises Equis (Rhone Valley) 18 9 Composed with Seasonally Available Produce Cabernet Sauvignon 2010, Vineyard 29 Cru (Napa Valley) 29 14.5 Pessac-Leognan 2001, Château Olivier (Bordeaux) 32 16 $148 Morey-Saint-Denis 2010, Michel Magnien (Burgundy) 35 17.50 Barbaresco 2006, Podere Elia Serracapelli (Piedmont) 36 18 Softly Poached Egg, Caviar, Yogurt and Herbs Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade Fresh Fruit and Herbal Sodas Charred Corn Ravioli, Cherry Tomato Salad and Basil Fondue Ginger-Lemon, Cherry-Yuzu, Passion Fruit-Lime 6 Cod with Honshimeji Mushrooms, and Lemongrass Consomme Organic Avenue Cold Pressed Juices Caramelized Beef Tenderloin, Cherry Mustard, Mustard Greens, Purple Potato Chips Indonesian Coconut Water 10 Dessert Tasting Carrot, Grapefruit or Watermelon 12 Green Love Blend (Celery, Kale, Romaine, Cucumber and Spinach) 12 Executive Chef : Mark Lapico Royal Red Blend (Carrot, Pear, Beet, Pineapple, Ginger, Lemon, Orange) 12 Chef/Proprietor : Jean-Georges Vongerichten Veggie Vibe Blend 12 (Carrot, Cucumber, Beet, Celery, Swiss Chard, Spinach, Ginger, Parsley, Lemon) Dessert Wines by the Glass Farm Cheese Banyuls Reserva NV, Domaine La Tour Vieille (Roussillon) $14 Selection of Two Pieces $10 Moscatel, Jorge Ordonez #2 2011 NV (Malaga) $15 Selection of Three Pieces $14 Riesling Vendanges Tardive 2009 Dirler-Cade Saering, Grand Cru (Alsace) $16 Pedro Ximenez NV, Alvear Solera 1927 (Montilla-Morilles) $17 Tokaji Aszú, Royal Tokaji Company 5 Puttonyos 2008 (Hungary) $25 Dessert Tastings Vouvray Moelleux 2003, Domaine Huet Le Mont (Loire) $26 $12 each Sauternes 1991, Château d’Yquem (Bordeaux) $82 Strawberry Strawberry Red Wine Sorbet Port Vanilla Sponge Cake, Balsamic Meringue Chantilly Cream, Lemon Verbena Syrup 2001 Colheita, Niepoort $13 20 Year Tawny, Fonseca $16 Vintage 1999, Quinta do Bomfim Dow’s $14 Rhubarb Orange Flower Yogurt, Almond Crumble, Spiced Rhubarb Compote Madeira Alsatian Rhubarb Tart, Basil and Rhubarb Puree Verdelho Vintage 1912, d’Oliveiras $158 Verdelho Vintage 1926, d’ Oliveiras $145 Verdelho Vintage 1973, d’Oliveiras $75 Caramel Boal Vintage 1968 , d’Oliveiras $85 Black Pepper Crème Caramel Boal Vintage 1983, d’Oliveiras $65 Hazelnut Sponge, Crunchy Praline, Milk Chocolate Cream Malvasia Vintage 1907, d’Oliveiras $200 Chocolate Sherry East India Solera, Lustau $10 35%, 40%, 64%, 66%, 70%, 100% DeLuxe Cream Capataz Andrés, Lustau $12 Chef Pâtissier: Joseph Murphy .
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