Reception-
Carving Station- Smoked Norwegian Salmon and Smoked Sturgeon, sliced pumpernickel, capers, chopped onion and chopped egg.
Passed Hour d'oeuvres-
Tuna Tartar
Fried Tempura Soft Shell Crab- Hit of the evening!
Oysters Rockefeller
Nicolas Feuillatte Blue Label Brut- Color is pale yellow with fine to medium bubbles. First nose aromas of dried fruit, nut and spice; second nose, lemon meringue and honey notes. On the palate, rich, creamy with clean citrusy acidity that integrates well with the fruit flavors.
First course-
Divers Scallop Crudo Lobster Salpicon, Vanilla-Roe Emulsion
2009 Chassagne Montrachet 1er Cru "Vide Bourse" Tomas Morey, Burgundy France- Fabulous nose, elegant and a great marriage with the scallop.
Second Course-
Duck Leg Confit Melted Arrowhead Cabbage, Baby Turnips, Long Pepper Jus
2007 Pinot Noir Domaine Droubin, Laurene, Dundee Hills, Oregon- Another elegant wine for the evening, this Pinot was a perfect match to the Duck Confi, especially the sauce and the cabbage.
Third Course-
Due of the Plains Pride of the Plains NY Strip, Confit Yukon Gold Potatoes Martins Angus Beef Short-rib, Arugula Purée, Porcini Mushrooms
1997 Far Niente, Napa Valley, CA Cabernet- Big bold wine that was a very good match with the beef short rib
1995 Silver Oak, Napa Valley, CA Cabernet
Fourth Course-
Whipped Gorgonzola Mousse Pâté Brisée, Local Blueberry
2000 Croft, Vila Nova de Gaia, Portugal
Coffee Cigar- La Flor Domenica- Air Bender
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