First Course
~ Deviled Quail Egg on Potato Crisp / Pickled Beet Garni / Beet Dust
~ Pâté du Foie Gras in Crisp Pastry Cup, Tarragon, Poached Pear
~ Pâté du Foie Gras in Crisp Pastry Cup, Tarragon, Poached Pear
Pairing with Pomp and Whimsey Gin / Champagne Cocktail
Second Course
~ Smoked Salmon Sushi Round / Wasabi Caviar
~ Brown Butter Seared Jumbo Sea Scallop / Pomp and Whimsey Glaze/ Meyer Lemon Gastrique / Foam
Pairing with Pomp and Whimsey Gin / Champagne Cocktail
Third Course
~ French Onion Soup
~ Roasted Beet Salad / Chèvre Mousse / Orange Vinaigrette
~ Roasted Beet Salad / Chèvre Mousse / Orange Vinaigrette
Pairing with Pinot Gris
Fourth Course
~ Harissa rubbed Lamb Chops/ Fresh Mint Pesto / Sauté of Seasonal Vegetables
~ New York Strip Steak Au Poivre Sauce / Potatoes Grand mere
~ New York Strip Steak Au Poivre Sauce / Potatoes Grand mere
Pairing with Old Vine Zinfandel
Fifth Course
~ Dessert Sampler ( trust me!)
Pairing with Ice Wine, Tawny Port or Cognac
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