1. Ingeniería

3 courses $79
w/wine $135
4 courses $91
w/wine $160
5 courses $103
w/wine $187
6 courses $114
w/wine $212
WEDNESDAY, JANUARY 28, 2015
RASPBERRY POINT OYSTERS ON THE HALFSHELL
RICH LOBSTER SOUP WITH CURRY
NORWEGIAN SALMON TARTARE
CAULIFLOWER SOUP
FRESH BUFFALO MILK MOZZARELLA
ROCKET & MIZUNA SALAD
SCRAMBLED EGGS ($50 Truffle Supplement)
HEAD ON SHRIMP
FRESH ARTICHOKE
GOAT’S CHEESE & MUSHROOM PUFF PASTRY TART
GRILLED VEAL SWEETBREADS
PAN-ROASTED DOURADE
PAN-SEARED HUDSON VALLEY FOIE GRAS
PAN-ROASTED WILD ROCKFISH
GRILLED COLORADO LAMB TENDERLOIN
GRILLLED PENNSYLVANIA RABBIT LOIN
GRILLED MAGRET OF DUCK
GRILLED CREEKSTONE FARM PRIME BEEF TENDERLOIN
Upland Cress, Sauce Mignonette
Müller Thurgau, Köfererhof (Alto Adige) 2013
Intense Lobster Stock Reduction Finished with Cream, Butter Poached Lobster, Curry Oil
Amontillado Muy Viejo, Byass “Del Duque”
Crème Fraîche, Fresh Lemon, Cucumber, Chive, Crispy Potato
Bordeaux Blanc, Château Ferrande (Bordeaux) 2012
Brioche Crouton, Fresh Black Winter Truffle Oil
Gavi di Gavi, Broglia “La Meirana” (Piedmont) 2012
Roasted Local Rainbow Beets, Blood Orange
Minutolo, Polvanera (Puglia) 2013
Frisée, Lemon Oil Vinaigrette, Aged Reggiano
Local Eggs from Carriage House Farm in Greenspring Valley, Freshly Sliced Black Winter Truffle
Languedoc Blanc, Domaine d’Aupilhac “Lou Maset” (Southern France) 2013
Barolo & Fresh Rosemary Risotto, Arugula Oil
Colline Novaresi, Antichi Vigneti di Cantalupo “Agamium” (Piedmont) 2009
Local Brussels Sprouts, Baby Carrots, Roasted Rainbow Beets, Upland Cress
Rossese Riviera Ligure di Ponente, Punta Crena “Vigneto Isasco”(Italy) 2012
Frisée Salad, Aged Sherry Vinaigrette
Fleurie, Jean-Paul Champagnon “Cuvée Champagne” (Beaujolais) 2009
Hedgehog Mushrooms, Roasted Russian Fingerling Potato, Parsley & Garlic Oil
Chardonnay, Winderlea (Willamette Valley) 2013
Maine Lobster, Haricots Verts & Caper Salad; Lemon Beurre Blanc
Côtes Catalanes, Dom. Olivier Pithon, “Mon P’tit Pithon Blanc” (France) 2013
Granny Smith Apple, Calvados Reduction, Vanilla Bean Brioche Toast
Sauternes, Château Coutet (Barsac) 2005
Yukon Gold Potato Purée, French Green Lentil Cream, Crispy Shallots
Viré Clessé, Dom. de la Bongran “Cuvée E. J. Thevenet” (Burgundy) 2006
Local Collard Greens Slow-Cooked in Smoked Ham Hock Broth, Tabasco Scented Rice, Lamb Reduction
Hermitage, Delas Freres “Marquise de la Tourette” ( Northern Rhône Valley) 2007
Crispy Grit Cake, Grilled Zucchini , Carrot Purée
Pinot Noir, White Rose “Estate” (Willamette Valley) 2011
Yukon Gold Potato Gratin, Cognac Reduction, Roasted Root Vegetables
Châteauneuf-du-Pape, Domaine Cristia (Southern Rhône Valley) 2010
Ceci Slow-Cooked with Rosemary, Saffron, Tasso Ham & Red Wine; Basmati Rice
Ladoix Ier Cru “Les Carrières” Edmond Cornu (Burgundy) 2005
There are times that I love to pair individual wines with individual dishes and there other times when I would like to see what the full evolution of
a bottle is like with time and air and a waltz through varied courses. Listed below are a few wines that would hold my attention with our menu at
this moment in the season. – Tony Foreman
Resolve to drink more Champagne in the new year – Geoffroy “Ier Cru - Volupté” Brut 2006 (Bin 654) is a wine of great fortitude that will
develop beautifully throughout your meal.
Corton-Charlemagne Grand Cru, Domaine Rollin 2006 (Bin 2219) is drinking at its peak. It shows all the power of 2006.
Condrieu, François Villard “Le Grand Vallon” 2010 (Bin 2153) is incredibly perfumed and generous
We purchased a limited number of 2007 reds from Burgundy and I am very happy with how the wines are showing right now.
Bandol, Domaine Tempier “Cabassaou” 2003 (Bin 2252x) A wine of deep, dark sun-fueled power – perfect for the coldest moment of winter.
White Rose “Guillen Vineyard” (Dundee Hills) 2011 (Bin 2526) Pretty lusty structured Burgundian style first class Oregon Pinot from a great site.
A Gratuity of 20% is suggested to parties larger than five. Please refrain from using cell phones in the dining room.