Tasting Menu 4/4

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Author:
dparks33
ID:
145750
Filename:
Tasting Menu 4/4
Updated:
2012-04-04 17:06:17
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  1. First Course
    • Smoked Oysters
    • Lightly smoked and chilled
    • Served with a horseradish creme fraiche thickened with agar
    • White Sturgeon Caviar
  2. Wine 1
    • Schramsburg Blanc de Blanc 2008 Napa Valley
    • Clean Vibrant style
    • Citrus, floral, slight yeasty
  3. Course 2
    • Seared Diver Scallop
    • Duck fat potato puree- egg yolk, lemon, roasted garlic. Piped and baked with clarified butter for crispy exterior and soft inside
    • Braised fennel with pine bud syrup
    • Tarragon and candied orange
  4. Wine 2
    • Tablas Creek Vermentino 2010 Paso Robles
    • Clean, mineral nose, with peppered citrus and pear aromas
    • Flavors of green apple and lime
    • Great acidity balanced with richness and long finish with no oak.
  5. Course 3
    • Toasted Cocoa Spiced Grilled Ribeye
    • Valrhona Cocoa toasted with salt and pepper to season meat
    • Roasted baby white turnips
    • Dehydrated fig leaf dust
    • Non-emulsified bacon and blueberry warm vinaigrette
  6. Wine 3
    • Fifty Row Cab 2007 Napa Valley
    • Dense ruby/purple
    • White Chocolate, black currants, earth, cedar
    • Full-bodied, great texture, integrated tannins
    • Pure depth and richness balanced
  7. Course 4
    • Smokey Rogue Blue
    • Rogue creamery is first blue cheese on West Coast.
    • Cold smoked over hazelnut shells
    • Sweet caramel hazelnut flavors that contrast sharpness
    • Served with Crystallized ginger
  8. Wine 4
    • Peterson Zinfandel Dry Creek 2009
    • Classic dry creek Zin
    • Aromas of Blackberry, dark cherry, ripe plum, black pepper
    • Juicy mixed berries, plum, strawberry, and spicy pepper
    • Hints of Pomegranate, cherry, baking spices
    • Blended with Petit Sirah, Carignan, Grenache
  9. Course 5
    • Fresh Passionfruit Pavlova
    • Meringue based dessert named after Russian Ballet Dancer Anna Pavlova from the 1920s
    • Crispy crust with soft light inside
    • Pastry cream center
    • Garnished with Kiwi, berries, and a pineapple-esplette sorbet
  10. Wine 5
    • Margerum Viognier Happy Canyon Santa Barbera 2010
    • Sweet peach, honeysuckle, pineapple and apricots
    • Juicy, luscious, lip-smaking good
    • Light dessert wine great with fresh fruit tarts.

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