docLover`s mixed hors d`oeuvres Spinach soufflé with
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Lover`s mixed hors d`oeuvres Spinach soufflé with
VALENTINE’S DAY 2009 VALENTINE’S DAY VEGETARIAN TASTING PRIX FIXE: ONE HUNDRED EIGHTY-FIVE DOLLARS PRIX FIXE: ONE HUNDRED EIGHTY-FIVE DOLLARS VINTNER’S PAIRING: NINTY-FIVE DOLLARS VINTNER’S TASTING: NINTY-FIVE DOLLARS HORS D’OEUVRE HORS D’OEUVRE DUVAL-LEROY, “CUVÉE PARIS”, BRUT, CHAMPAGNE Lover’s mixed hors d’oeuvres AMUSE BOUCHE Spinach soufflé with serano ham and baby vegetable salad FIRST COURSE DUVAL-LEROY, “CUVÉE PARIS”, BRUT, CHAMPAGNE AMUSE BOUCHE Truffled potato croquette with leek purée and Parmesan crisp 2007 ABBAZIA DI NOVACELLA, KERNER, ALTO ADIGE, ITALY Butter poached Maine lobster with fennel brandade; almond herb jus and licorice sugar FIRST COURSE 2007 ABBAZIA DI NOVACELLA, KERNER, ALTO ADIGE, ITALY Salad of endive and young greens with cider poached apple and Somerset cheddar tart Smoked quail and foie gras torchon with candied chestnuts and blood orange foam Ham and split pea soup with seared scallops and winter black truffles; smoked paprika oil* SECOND COURSE 2007 DELILLE CELLARS, “DOYENNE”, ROUSSANNE, COLUMBIA VALLEY, WASHINGTON Hawaiian escolar with potato wrapped shrimp, fresh hearts of palm and passion fruit vinaigrette; French Osetra caviar * Salad of endive and young greens with cider poached apple and Somerset cheddar tart Cauliflower and leek soup with Pecorino Toscano and Umbrian white truffles SECOND COURSE 2007 DE LILLE CELLARS, “DOYENNE”, ROUSSANNE, COLUMBIA VALLEY, WA Ben’s wild mushroom risotto with baby carrots, parsnip consommé and winter black truffles THIRD COURSE 2000 GUIGAL, “BRUNE ET BLONDE”, CÔTE-RÔTIE, RHONE Thai spiced Colorado rack of lamb with sweet potato, roasted pineapple and macadamia nuts* MAIN COURSE 2000 GUIGAL, “BRUNE ET BLONDE”, CÔTE-RÔTIE, RHONE Slow poached chicken with winter truffles and cepes; cattle farm bean cassolette Sugar pumpkin raviolis with grilled pineapple and macadamia nuts; coconut red Thai curry * Beef tenderloin á la plancha with short rib, pommes purée and wild red watercress* GRAND FROMAGE GRAND FROMAGE 2005 CHÂTEAU DE LA COUR D’ARGENT, BORDEAUX 2005 CHÂTEAU DE LA COUR D’ARGENT, BORDEAUX INTERMEZZO Meyer lemon sorbet with orange foam GRAND DESSERT TASTING 2007 BANFI, “ROSA REGALE”, BRACHETTO D’ACQUI, ITALY Coffee & Teas, Petits Fours INTERMEZZO Meyer lemon sorbet with orange foam GRAND DESSERT TASTING 2007 BANFI, “ROSA REGALE”, BRACHETTO D’ACQUI, ITALY Coffee & Teas, Petits Fours
