CHEF TASTING SAMPLE MENU - Fall 2007

Printable Sample Chef Tasting Menu

SESAME SEED ENCRUSTED KONA KAMPACHI
seared rare, shiitake-sea palm salad, wasabi aioli, chile sea salt

N.V. Roederer Estate Brut, Anderson Valley

CARAMELIZED DAY BOAT SCALLOPS
pastis creamed spinach, Arpeggio’s alderwood smoked salmon caviar,
duchess potatoes, frazzled onions.

Joullian Chardonnay, Monterey, 2005

WILTED ARUGULA SALAD
Liberty Farm duck confit, wild Mendocino huckleberry dressing,
Cypress Grove Humboldt Fog chevre, duck cracklings

Handley Syrah, Anderson Valley, 2004

Intermezzo

MUSCAT PEAR SORBET

GRILLED NIMAN RANCH FILET MIGNON
potato-leek gratin, Point Reyes Farmstead blue cheese butter, cabernet sauce

Chateau Montelena Estate Cabernet Sauvignon,
Napa Valley, 2002

CHOCOLATE TASTING
Chocolate Ice Cream, Brownie with Crushed Praline and
Bittersweet Chocolate Sauce, Chocolate-Rum Coconut Truffle

Meyer Family Port