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Course 1
- Poached Lobster
- Champagne Whipped Celeriac
- Sturgeon Caviar
- Fried Quail Egg
- Spring Onion Consomme
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Wine 1
- NV Charles De Cazanove Brut Rose Champagne France
- 10 Chard 60 PN 30 PM
- Classic combination of strawberry and apricot
- Combined with savory flavors of heirloom tomatoes, brioche, and barley sugar
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Course 2
- Seared Diver Scallop
- Fava Bean Puffs
- Edamame
- Preserved Lemon
- Asparagus Ice Cream
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Wine 2
- 2010 Gritsch Mauritiushof Steinporz Wachau Austria
- Peppery, soy bean nose
- Well balanced and elegant and charming
- Stone minerality
- Touch of apricot and citrus
- Highly concentrated from a middle of November harvest
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Course 3
- Braised Storm Hill Beef Cheeks
- Grilled Porcini Mushroom
- Pickled Ramps
- Baby Turnips
- Rhubarb and Bacon Veloute
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Wine 3
- 2009 Aratas Petit Sirah Napa Valley
- 100% PS fermented with native yeasts
- Bold Flavors, Deep dark colors, Intense
- Toasted graham and blackberry liquer nose
- Boysenberry, cocoa, peppercorns and licorice palate
- Modest Tannins, med acid.
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Course 4
- Pyramid Valencay
- Roasted Raspberry, White pepper cracker
- Unpasteurized goats milk cheese from loire
- Citrus with a touch of nuttiness, dusted with charcoal
- Sliced off by napoleon
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Wine 4
- 2010 Laporte Le Rochoy Sancerre Loire Valley France
- Classic pairing for this mild elegant cheese
- Characteristic aromas of grass, tart citrus and gooseberry
- Accented by pronounced flint and chalk minerality
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Course 5
- A Pineapple Throng
- Pressed organic petit upside down cake
- Spiced Salad
- Dark n Stormy Sorbet
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Wine 5
- 2009 Jaboulet Le Chant des Griolles Muscat Beaumes de Venise France
- Clear color with golden reflections
- Intense boquet of peach, grape, apricot, mango, and lychee
- Full velvety sweet
- Perfect balance of sweetness and acidity
- Biting into a fresh picked muscat grape
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