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Atera, Spring 2014 - 60 Second Tasting Menu

7,527 views 1 week ago

The Spring 2014 Tasting Menu at Atera
Price: $195
Wine pairing: $135 ($250 for reserve pairing)

Toasted Grain Broth:
guanciale, hearty greens

--

Caviar:
tapenade, burnt cream

Pinot Noir/Chardonnary/Pinot Meunier:
Bruno Paillard, 'Première Cuvée'
Champagne, République Française, m/v

--

Black Bass:
broth of blossoms

Cin, Arctic Rose, Vermouth Blanc:
Acicularis Rising

--

Trout Liver:
fresh apple, brown butter

Riesling:
Weingut Jäger, Ried Achleiten, Smaragd, Weissenkirchen -
Wachau, Niederösterreich, Österreich, 2011

--

Smoked Trout:
pork fat

--

Amaranth Toast:
smoked roe, tartar sauce

--

Razor Clam:
garlic, almond

Gohyakumangoku:
Tentaka Shuzo, Tentaka Kuni 'Hawk in the Heavens'
Junmai, Tochigi Prefecture, Nipon

--

Sea Urchin:
squash, shrimp noodles

Toasted Barley:
D. Carnegie & Co., Porter
Goteborg, Sweden, 2013

--

Dumpling:
chicken, shrimp

Palomino Fino:
Equipo Navazos, 'La Bota No. 30' de Capataz Rivas - Bod. La Guita
Mazanilla, Sanlúcar de Barrameda, Andalucia, Reino de España

--

Ceoduck:
lardo, air baguette

--

Scallop:
scallop mousse

Miyamanishiki & Yukigesho:
Dewazakura Shuzo, 'Festival of Stars' Tobiroku
Tokubetsu Ginjo, Yamagata-Ken, Nipon

--

Maine Lobster:
onion gel

Camellia sinensis:
Wūlóng Chá (Oolong), Miáolì Xiàn
Táiwān - Zhōnghuá Mínguó, 1993

--

Lobster Roll:
yeast, meringue

--

Saba Mackerei:
fermented rice, mushroom

Miyamanishiki:
Miyasaka, 'Last Ride Home,' Yamahai Nama
Nagano-Ken, Nipon

--

Oyster:
salt-baked turnip, rice

Sasanishiki, Kuranohana, & Cedar:
Ichinokura, Tarusake, Tokubetsu Junmai
Ohzaki, Miyagi-Ken, Nipon

--

Halibut:
black walnut, green tea pil pil

--

Hushpuppy:
smoked yolk, pickled corn

--

Rebula:
Movia (Ales Kristancic), 'Lunar,' Brda Goriška
Dobrovo - Primorska, Republika Slovenija, 2008

--

Roasted Duck:
pickles, duck jus

Savagnin:
Jacques Puffeney, Arbois-Vin Jaune
Jura, Rhône-Alpes, République Française, 2006

--

Duck Chip:
ragu

--

Sorbet:
lime, grapefruit, blood orange, mandarin

Gamay/Pine Liqueur/Pine Sap/Lemon Oleo:
Arolla Stone Spritz

--

Almond:
white chocolate

--

Cheesecake:
winnimere ice cream

--

Yogurt:
marshmallow, brown butter

Malvasia/Trebbiano/Sangiovese:
Fattoria di Felsina, Vin Santo di Chianti Classico
Toscana, Repubblica Italiana, 2004

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