Friday, July 03, 2009
vichysoise $11
heirloom tomato salad with pickled shallots, red grapefruit, and goat ricotta $13 melon salad with roasted almonds, goat ricotta, and cider vinaigrette $12 red oak & butter lettuces with shaved fuji apple, walnuts, and blue cheese dressing $11 riesling steamed pei mussels with elephant garlic, tomatoes, and basil $16 braised pork crèpe with watercress and smoked onion emulsion $13 seared foie gras on purplehull peas with sweet potato and honey roasted baby red onion $22 dayboat scallops with spaghetti squash, oyster mushrooms, and lemon brown butter $18/27 sautéed gulf snapper with king trumpets, crookneck squash, and sungold tomato vinaigrette $28 roasted halibut on celeriac purée with celery leaf gnocchi and crimini mushrooms $28 quail breast with zucchini, roasted tomatoes, and arugula aïoli $25 crisp duck breast with morel mushrooms, okra, and baked acorn squash $28 braised rabbit with fettucini, ramp bulbs, baby carrots, and shaved Italian summer truffle $27 veal sweetbreads on potato rostï with fried quail egg and bacon emulsion $17/26 cervena venison with daesene eggplant, sunchokes, maiitakes, and red curry oil $28 roasted rack of lamb on grilled eggplant with summer squash and heirloom tomato coulis $30 wagyu ny strip on caramelized onions with red lasoda potatoes, shiitake mushrooms, and chard $29 ~ chef’s 5 course tasting menu~.
heirloom tomato salad with pickled shallots, red grapefruit, and goat ricotta
2007 Kings Ridge Pinot Gris Oregon
dayboat scallops with spaghetti squash, oyster mushrooms, and lemon brown butter 2006 Simon Bize & Fils Chardonnay Bourgogne, France
crisp duck breast with morel mushrooms, okra, and baked acorn squash 2006 Domaine de Mourchon Côtes du Rhône Villages
wagyu ny strip on caramelized onions with red lasoda potatoes, shiitake mushrooms, and chard 2006 Ramspeck Cabernet Sauvignon Napa Valley
wink cheeseplatehervé mons camembert, raschera, bianco sardo, and hopelessly blue
2006 Régis Minet Pouilly Fumé
“happy 4th of july!” ~5 course “picnic” tasting menu watermelon & heirloom tomato salad with arugula and wink baconGruet Brut Albuquerque, NM
butter poached maine lobster tail on sweet corn purée with red lasoda potatoes2006 Raymond “Reserve” Chardonnay Napa Valley
pulled pork with grain mustard slaw and oven dried tomato2007 St Gregory Pinot Meunier Mendocino
smoked bastrop brisket with onion rings and okra2006 Qupé Syrah Central Coast, California
texas blackberry & peach tart2001 Helfrich “Steinklotz” Gewurtzaminer Alsace Grand Cru Contrôlée
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
chèvre cheesecakeon shortbread with raspberry-blackberry compote
lemon meringue pottart lemon curd in a crisp meringue cup with candied lemon zest and berries
goat yogurt pannacottawith texas blueberries, basil, and peach sauce
foie gras bombeduck egg foie gras custard with sugar cured pears and pecan croquant
wink triosampling of lemon meringue pot, crème brûlée, & el rey chocolate cake
cheeseplatehervé mons camembert, raschera, bianco sardo, and hopelessly blue
desserts $8 wink trio $12 cheese plate / foie bombe $15