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 13, 2016 CAVIAR SERVICE ($75 Supplement) CORNMEAL-FRIED OYSTERS RICH LOBSTER SOUP WITH CURRY RABBIT BROTH Calvisius Tradition White Sturgeon, Egg Yolk Mousse, Crème Fraîche, Brioche Toast Points Champagne, J-M Sélèque Ier Cru “Solessence” Extra Brut NV Lemon-Cayenne Mayonnaise, Upland Cress Champagne, Deutz “Classic” Brut NV Intense Lobster Stock Reduction Finished with Cream, Butter-Poached Lobster, Curry Oil Amontillado Muy Viejo, Byass “Del Duque” Housemade Gnocchi, Mirepoix, Fresh Lemon, Chervil Grüner Veltliner Federspiel, Franz Hirtzberger “Rotes Tor” (Wachau) 2013 WILD ROCKFISH “CEVICHE” Blood Orange, Pink Peppercorns, Poppyseeds, Fresh Lime, Chives Riesling, Sipp Mack “Vieilles Vignes” (Alsace) 2012 ROASTED RED BEET “TARTARE” Tiny Capers, Cornichon Brunoise, Fresh Blood Orange Reduction Sancerre, Pascal & Nicolas Reverdy “Cuvée Les Coutes” (Loire Valley) 2014 LAMB LOIN CARPACCIO French Green Lentil & Rocket Salad, Fleur de Sel, Shaved Aged Reggiano Morgon, Albert Bichot “Côte du Py” (Beaujolais) 2012 HERB SALAD Mint, Basil, Upland Cress, Frisée, Arugula, Fresh Blackberry Vinaigrette PAN-ROASTED SEA SCALLOPS FRESH ARTICHOKE PAN-ROASTED TURBOT PAN-ROASTED WILD ROCKFISH GRILLED VEAL SWEETBREADS Wilted Baby Spinach, Champagne & Button Mushroom Cream Bouzeron, Domaine A. & P. de Villaine (Burgundy) 2012 Roasted Cipollini Onions, Carrot Purée, Upland Cress, Arugula Oil, Lemon Beurre Blanc Soave Classico, Gini “La Frosca” (Italy) 2013 Acini de Pepe, Tasso Ham, Peas, Sauce Americaine Rueda, Bodegas Shaya “Habis” (Spain) 2011 Coco Beans Slow-Cooked in Barbaresco & Fresh Rosemary; Basmati Rice Rioja Reserva, Viña Eguía (Spain) 2009 Argentine Chimichurri, Lemon Brown Butter Crozes-Hermitage, Domaine des Remiziéres (Northern Rhône Valley) 2012 GRILLED CREEKSTONE FARMS PRIME BEEF TENDERLOIN Yukon Gold Potato Gratin, Foie Gras Butter, Cognac Reduction Château Gontey (St. Émilion) 2010 BENNE-SEED ENCRUSTED HUDSON VALLEY FOIE GRAS Salad of Mizuna, Toasted Pepitas & Aged Sherry Vinaigrette Champagne, Veuve Fourny & Fils Ier Cru “Blanc de Blancs ” Brut NV GRILLED FRENCH QUAIL PAN-ROASTED HUDSON VALLEY MAGRET OF DUCK RABBIT EN COCOTTE GRILLED COLORADO LAMB RACK CHOP Cornbread Stuffing, Collard Greens Slow-Cooked in Smoked Ham Broth, Red Eye “Gravy” Carménère, Concha y Toro - Terrunyo (Cachapoal Valley) 2012 Lemon-Saffron Risotto, Arugula Oil Barbaresco, De Forville (Italy) 2011 Rabbit Leg Confit, Button Mushrooms, Shallots, Lardons, French Bread Croutons Monthélie, Thierry et Pascale Matrot (Burgundy) 2011 Niçoise & Picholine Olive Relish; Roasted Russian Fingerling Potatoes, Lamb Reduction Châteauneuf-du-Pape, Domaine de la Charbonnière (Southern Rhône Valley) 2010 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 – the 2002’s on the list, lush and finely detailed, are ready to drink now! The Grüner Veltliner from Franz Hirtzberger in Wachau are stunning examples that pair beautifully with raw seafood as well as crispy oysters. During the cooler months, the richer wines from Alsace offer tremendous versatility and functionality at the table. We purchased a limited number of 2007 reds from Burgundy and I am very happy with how the wines are showing. The 2009 vintage wines from Bordeaux that we offer are fantastic to drink as young wines; offering ripe fruit and vibrant personalities right away. A Gratuity of 20% is suggested to parties larger than five. Please refrain from using cell phones in the dining room.