bb’s Valentine’s Day 2013
tonight’s cheese selection:
medjool dates, dried apricots, candied walnuts, local honeycomb and toasted baguette
a) aztec cheddar ~ usa ~ cows milk, traditional cheddar layered with guajillo chilis and black cocoa; mild, exotic, earthy
b) georgia red ~ usa~ cows milk, washed rind cheese, semi-soft with a creamy earthy flavor
c) buttermilk blue ~ usa ~ cows milk, rich, tangy, yet mild blue cheese
d) rosey goat ~ spain ~ goat’s milk, mild and smooth semi soft cheese coated with rosemary
1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21
appetizers for two:
stuffed mozzarella bruschetta
baked in sourdough; marinated tomato, pinenuts and fresh basil
10.
“earth and surf”
crispy cornmeal fried st. augustine oysters with silky
cauliflower puree, golden beets, white truffle vinaigrette
12.
goat cheese fritters
organic ambrosia apple butter, pancetta, toasted
hazelnut, sherry vinegar gastrique
12.
red wine poached local farm egg
baby frisee, marinated white asparagus,
twinn bridges watermelon radish, mustard vinaigrette
12.
almond crusted calamari
black sesame, asian vegetable salad, tangerine cream, and toasted sesame oil
11.
tuna tartare
mango-caper relish, lemon vinaigrette, horseradish,
and anchovy garlic crostini
13.
soup and side salads:
shrimp bisque
served with parmesan toast point
7.
caesar salad
marinated anchovy, chile crouton, and shaved parmegiano reggiano
6.
chefs garden greens
shaved fennel, sungold tomatoes, and heirloom
radishes, all from our rooftop garden!
7.
red spinach salad
poached anjou pear, spiced pecans, blue cheese
crumbles, and bacon vinaigrette
8.
entrees:
pan seared canadian salmon
housegrown dill, fingerling potato, grilled artichoke,
local sweet peas, preserved lemon poppyseed butter
27.
wine pairing ~ viognier ~ robert hall, paso robles ’10 gls 9
wine pairing ~ pouilly fume ~ les pentes by serge dagueneau, france ’11 gls 12
herb roasted cornish game hen
butternut squash puree, crispy quinoa, rooftop
tatsoi, and pomegranate jus
25.
wine pairing ~ brut ~ francois montand “blanc de blancs” france gls 5
wine pairing ~ chardonnay ~ steele, california ’09 gls 1050
wild boar osso buco
rye spaetzle, kimchee puree, twinn bridges watermelon
radish, pearl onion, crispy shallot, house micro greens
39.
wine pairing ~ riesling ~ gebruder ludwig, kabinett ’10 gls 8
wine pairing ~ malbec ~ gascon, mendoza ’11 gls 8
fennel scented gnocchi
fried brussel sprouts, butternut squash puree, lacinato
kale cruda, shaved reggiano, marcona almond
23.
wine pairing ~ albarino ~ lolo, rias baixas ‘11 ~ gls 650
wine pairing ~ pinot noir ~ klostor, pfalz, germany ’07 gls 7
pan seared diver scallops
smoked yukon gold potatoes, spanish chorizo, baby
spinach, scallop leek soubise, and bacalao fritter
31.
wine pairing ~ bordeaux blanc ~ chateau parenchere, france ‘11 gls 650
wine pairing ~ grenache blanc/ roussanne ~ halter ranch, paso robles ’10 gls 950
bb’s coffee cured venison
housemade gnocchi, cauliflower puree, truffled local
heirloom sweet peas, roasted grape relish
42.
wine pairing ~zinfandel edmeades, mendocino county ’09 gls 7
wine pairing ~ cabernet ~ william hill, cantral coast ’10 gls 7
valentines entree for two
chateaubriand “au poivre”
fingerling potatoes, portabello mushroom wellington, grilled asparagus, crispy shallots,
and green peppercorn brandy cream sauce
69.
wine pairing ~ cinsault ~ by michael david, lodi ’10 gls 10
wine pairing ~ annabella by michael pozzan, napa ’10 gls 9
