KRLD Restaurant Week at Five Sixty

Appetizers:
“Salt and Pepper” Calamari: Jalapeno, Petite Pea Greens, Pickled Ginger Vinaigrette, Black Bean Dust; Sparkling Wine, Gruet “Brut”, New Mexico NV
Vegetable Tempura: Shiso, Togarashi, Spicy Korean Miso Sauce; Sauvignon Blanc, Matua Valley, Marlborough, New Zealand 2008
Crispy Shrimp and Lobster Springroll: Fresno Pepper, Ten Spiced-Honey Dipping Sauce; Cremant D’Alsace, Lucien Albrecht Brut “Rose”, France NV
“Chinois Style” Chicken Salad: Candied Cashews, Crispy Wontons, Hot and Sweet Chinese Mustard Viniagrette; Chardonnay, Chalone “Monterey County”, California 2007
Tiny Pork Belly Dumplings: Chinese Black Vinegar, Chili Oil, Fresh Scallion; Pinot Gris, Adelsheim, Willamette Valley, Oregon 2007
Korean Grilled Beef Shortribs: Sweet Soy-Miso Glaze, Spicy Summer Melon Kim Chee; Grenache blend, Coudoulet de Beaucastel, Rhone Valley 2006

Main Courses:
Caramelized Onion-Masala Tart: Curried Sweet Corn Sorbet, Bengali Tomato Chutney, Cardamom Raita; Shiraz, Paringa “Individual Vineyard”, South Australia 2007
Green Thai Seafood Curry: Prawns, Sea Bass, Scallops, Keffir Lime, Coconut; Gewurztraminer, Trimbach, Alsace 2005
“Hong Kong Style” Alaskan King Salmon: Bok Choy, Fresh Water Chestnut, Shiitake, Jasmine Rice; Santenay “Les Charmes”, Girardin, Burgundy 2005
Ginger-Honey Roasted Pork Loin: Fried Shishito Peppers, Pork Belly Confit Vanilla-Apricot Puree; Merlot, Sagelands “Four Corners”, Columbia Valley, Oregon 2006
Crispy Texas Quail “General Tso” Style: Baby Mizuna, Puffed Rice Stick, Smoked Chili Oil, Sweet Soy Sauce; Zinfandel, Four Vines “Old Vine Cuvee”, California 2006

Desserts:
Chocolate Angel Food Cake: Cherry-Vanilla Ice Cream, Chocolate Dipped Cherries; Ruby Port, Dow “Fine”, Portugal NV
Coconut Kumo: Coconut Cream, Fresh Sautéed Strawberries; Muscat Beaume de Venise, Domaine de Coyeux, Rhone Valley 2005
Apricot Cream Cheese Turnover: Pistachio Gelato, Candied Pistachios; Muscat Beaume de Venise, Domaine de Coyeux, Rhone Valley 2005