Transcript DineLA Dinner

dineLA RESTAURANT WEEK
January 18 - January 31, 2016
BLD Cocktail 5
first course
Cauliflower Soup
calabrian pepper, olive oil
NV Rosé Spumante, “Cuvee di Garby,” La Tordera, Veneto, Italy
Spinach Risotto
wild mushrooms, parmesan
2013 Pinot Grigio, Barone Fini, Alto Adige, Italy
Spanish White Anchovy Flatbread
mozzarella, fresno chilies, castelveltrano tapenade
2014 Field Blend, “Cuvee A Amrita,” Anne Amie, Willamette Valley, Washington
Duck Confit Salad ($4 supplement)
frisée, fingerling potatoes, anjou pears, candied pecans, pomegranate, balsamic
NV Vergnes Blanquette de Limoux, Domaine de Matrinolles, Limoux, France ($2 supplement)
second course
Roasted Cornish Game Hen
pommes dauphinoise, baby carrots, demi glace
2011 Vranec, “Special Selection,” Tikveš, Republic of Macedonia, Austria
Grilled Tofu
quinoa, black beans, spinach, toasted sunflower seeds, tomatillo avocado salsa
2012 Garnacha, “Old Vines,” Espelt, Emporda, Spain
Basque Cod
chorizo, piquillo peppers, squid ink
2014 Riesling Felser Weinberge, Leth, Wagram, Austria
Beef Fillet ($6 supplement)
parmesan polenta, asparagus, red wine sauce
2012 Cabernet Sauvignon, The Calling, Alexander Valley, California ($2 supplement)
cheese course
Harbison, Beemster
toasted baguette, quince paste, almonds, seasonal fruit
($9 supplement)
third course
Apple Tarte Tatin
honey ice cream, walnuts
2012 Grenache, M Chapoutier, Banyuls, France
Chocolate Glazed Doughnuts
coffee custard, hazelnuts
2012 Chenin Blanc, “Ice Wine,” Kiona, Red Mountain, Washington
$29 per person, optional wine pairing $18