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Amuse-bouche Macaroon / goat cheese / olive oil Wine: 1996 Henriot Brut Champagne & 2000 Louis Roederer Brut Vintage 1st Course Nisqually & nabob oysters on the 1/2 shell / red wine mignonette Wine: 2000 & 2004 Mondavi To Kalon Vineyard I Block 2nd Course Partridge / butternut gnocchi / black garlic Wine: 2007 Kongsgaard Chardonnay 3rd Course Foie Club Sandwich Wine: 2010 & 2011 Peter Micheal Le Caprice Pinot Noir ( Le Caprice, French for “The Freak,” ) 4th Course Hangar steak / tobacco Wine: Harlan Bond 2007 Cabernet Sauvignon (Melbury and Quella from Magnum) 5th Course Red stag / rutabaga & apple puree’ / demi-glace / lingonberries Wine: 1964 Château Talbot & 1998 Chateau Leoville - Las Cases 'Grand Vin de Leoville du Marquis de Las Cases 6th Course Ostrich en croute Wine: Harlan Bond 2007 Cabernet Sauvignon (Melbury, Quella from Magnum & Matriarch from 750Ml.) 7th Course Foie Opera Cake Wine: 2001 Chateau d’Yquem Amuse-gueule Huckleberry gelee Digestif : 150 year old Traditional Balsamic Vinegar of Modena |
It was a very cold night.
The white wines and champagnes chilled outside. (But not for too long.) |
Wine: 1996 Henriot Brut Champagne & 2000 Louis Roederer Brut Vintage
Partridge / butternut gnocchi / black garlic
Wine: 1964 Château Talbot
&
1998 Chateau Leoville - Las Cases 'Grand Vin de Leoville du Marquis de Las Cases
&
1998 Chateau Leoville - Las Cases 'Grand Vin de Leoville du Marquis de Las Cases
Ostrich en croute
The Ostrich was served with 2007 Bond Cabernet... from a cradled magnum.