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Course 1
- Shaved Abalone
- Pancetta, Sorrel, frisee
- Red Grapefruit Vin
- Dried Apricot Powder
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Wine 1
- 2008 Neumayerart Riesling Traisental Austria
- Dry Vividly aromatic with healthy fruit
- Petroleum minerality upfront
- Flavors of Apricots, cream, pistachios, jpmey
- Liquid stone, finishes floral
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Course 2
- Grilled Steelhead
- Local white corn maque choux
- Tempura manila clams
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Wine 2
- 2010 Kalmuck Zweigelt Rose Wachau Austria
- 100% Zweigelt
- Dry, from rocky soils.
- Concentrated and multilayered for Rose
- Lush, distinctive wild berry notes
- Soft and fruity with pordounced minerality
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Course 3
- Slow Roasted Veal Breast
- Porcini Mushroom terrine
- Potato mushrooms
- lavender crystals
- Green peppercorn and muscat grape sauce
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Wine 3
- 2009 Muzard Clos Des Mouches 1er Cru Santenay Burgundy
- Red cherry nose with raspberry brightness and pine notes
- Slight floral component and peach stone fruit
- Med Body and quite fruity with nice minerality
- Herb notes
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Course 4
- A fondue of comte
- Hazelnut brittle, golden raisin pate de fuits, rye bread toast
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Wine 4
- 2007 Domaine de la tournelle Terre De Gryphees Arbois France
- Tasty mouth watering with tart citrus, mineral, lime and almond
- Slightly oxidative
- Very unique chardonnay
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Course 5
- Razed Chocolate Marquis
- Dessicated Strawberry, exploding cocoa,
- Trounced vanilla genoise, orange cinnamon ice cream
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Wine 5
- 2004 Moretti Sagrantino Passito Umbria Italy
- Medium deep and rich
- Ripe cherry layered over distinct minerality
- Hints of wild fennel, rose petal, dried herbs and earthy base
- Touch of black licorice, wild cherry, mineral and white pepper
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