Mid March at 1508

Last night we had a bunch of firsts...all first time Home Restaurant guests, first of the season- shad roe, morels, fiddle head ferns and a sparkling wine that we were the first to serve in the US! Thank you to everyone who joined, we enjoyed your company.

March 13, 2010


Shad Roe with Mustard, Lemon and Arugula Micro Greens
Salsify with Caramelized Onion
Shiitake and Leek Soup
Arepas with Avocado and Cilantro
Roasted Sweet Potato and Pumpkin Seeds
Roasted Parsnips

Bay Leaf Martini
(Ch. de Roquefort) Cotes de Provence ROSE 'Corail' 2008
wine notes-Corail’ is the domaine’s rosé and it has classic Provencal characteristics: bright strawberry/ raspberry fruit with a lively palate and a clean finish. The wine is made from Grenache, Syrah, Cinsault, Carignan and Clairette.


Smoked Chicken Broth with Handmade Noodles and Red Spring Onion

(Tessier) Cheverny Rouge 2007
wine notes-Philippe Tessier started working with his father at a young age and took over the domaine in 1988 when his father retired. Certified organic since 2004, every parcel is harvested by hand and vinified individually, with natural yeasts. Cheverny is in the north central Loire valley, pretty much in the middle of no-where.
The wine is mostly pinot noir with some gamay noir. It is terrific with food. Flavor is tart cherries, plenty of fruit, but not a hint of sweetness.

Black Walnut Toast with salad of Fiddlehead Fern, Black Radish, Sunflower Shoots and Fennel

(Dom. du Bagnol) Cassis Blanc 2007
wine notes-Jean-Louis Genovesi has a jewel of an estate on the French Riviera in the charming town of Cassis. This bold white wine is a blend of Marsanne (50%), Clairette (35%) and Ugni Blanc(15%). Another great versatile wine to pair with food.

Braised Short Ribs with Morels, Small Potato, Baby Carrot, Baby Beet and Pea Shoots

(Ch. Les Valentines) Cotes du Provence Rouge "Le Punition" 2007
wine notes-This winery was begun by Gilles and Pascale Pons-Massenot in 1997. They sold their graphic design firm in Paris to move to Provence and work with the land. They wanted to begin making wine immediately, so purchased a 100 year old estate (gorgeous land!), whose previous owners always sold the grapes to the local co-op. When the Pons bought the 10 hectare (24.7 acres) of vineyards, there was no winemaking facility. They built a modern winery, and called the domaine Les Valentines after their children, Valentin and Clémentine. They now have 23 ha (ca. 57 acres) of vineyards in AOC Côtes de Provence on clay silex soils. The soil is worked mechanically (no synthetic chemicals are used, the fertilizer being Alpine sheep dung!) and the harvest is by hand.
This wine is about equal parts Mourvedre, Syrah, Cab Sauv, Carignan and Grenache.

Winnimere Cheese and Olive Oil Cracker

Avocado Lime Ice
(Grange Tiphaine) Nouveau Nez - Pet'nat Montlouis 2008
wine notes-Damien Delecheneau is a young enthusiast who is doing precision work at his family's Domaine just outside of medieval Amboise in the Montlouis appellation, having taken over from his father in 2002. 'Everything comes from the vines,' ... he explained his philosophy of careful triage (4 times through the vineyard before the vintage) - using the best quality grapes so as to not have to touch the wine - no yeast, no enzymes, never chapitalized (meaning no sugar added).
This sparkling wine, from Montlouis, across the river from Vouvray, is all chenin blanc. Last night was the first time it was served in the US!

Chocolate Biscotti Tart with Coconut Cream, Fresh Oranges and Vin Santo

Lavender Oatmeal, Pistachio Cardamon and Bay Leaf Vanilla