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Course 1
- Maine Lobster Parfait
- Lobster poached 6 min, tossed with chervil and argumato oil
- Chervil Emulsion- chervil blanched, pureed, mixed with creme fraiche and whipped
- Fermented Black Bean Puree- lemon zest, veg stock
- Candied Ginger, Grapefruit, and micro green salad
- Caviar
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Course 2
- Lemon Steamed Halibut
- Halibut steamed with Lemon, white wine, leek, onion, shallot
- Papaya, french breakfast raddish, candied lemon garnish
- Vanilla scented mint vin- verjus, grapeseed blended with mint, bora bora vanilla
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Course 3
- Cinnamon Smoked Spiced Duck Breast
- Duck- rubbed with white/black pepper, clove, cinnamon, star anise
- Smoked with applewood and cinnamon
- Seared Med-Rare
- Carmelized Belgian Endive with roasted bone marrow
- Grilled King trumpet shrooms
- Pine Bud Syrup
- Cranberry reduction-Chicken stock base
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Course 4
- Txiki Barinaga, served with focaccia
- Marin county overlooking Tomales
- Barinaga Ranch cheese using Sheep basque style.
- Flavor of sweet milk, hint of salted roasted walnuts
- Sixty days aged.
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Course 5
- Mocha Opera Mosaic
- Dense Almond sponge cake, coffee and chocolate layers
- Served with Strawberry white pepper sorbet
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Wine 1
- 2010 L'Antica Quercia "Matiu" Prosecco Superior Veneto Italy
- Great light dry floral and fruity
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Wine 2
- 2009 Terra dora Grecco Di Tufo Loggia Della Serra Campania Italy
- Medium Body with riper aroma and round mouth feel
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Wine 3
- 2003 Tornesi Brunello Di Montalcino Reserva Tuscany
- Dense and well structured with layers of fruit and minerality
- Wamer vintage for a riper forward style.
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Wine 4
- Villa Di Carlo Lambrusco Grasparossa Di Catelvetro Emilia Romagna italy
- Deep red dry sparkler with strong black fruit
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Wine 5
2011 Banfi Rosa Regales Brachetto D'Acqui Piedmont
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