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Menu

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
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It was a very cold night.
The white wines and champagnes chilled outside.
(But not for too long.)
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Wine: 1996 Henriot Brut Champagne & 2000 Louis Roederer Brut Vintage
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Nisqually & nabob oysters on the 1/2 shell / red wine mignonette
&
Wine: 2000 & 2004 Mondavi To Kalon Vineyard I Block
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2007 Kongsgaard Chardonnay


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Partridge / butternut gnocchi / black garlic
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Wine: 2010 & 2011 Peter Micheal Le Caprice Pinot Noir
( Le Caprice, French for “The Freak,” )
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Foie Club Sandwich
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Wine: 1964 Château Talbot
&
1998 Chateau Leoville - Las Cases 'Grand Vin de Leoville du Marquis de Las Cases
Picture
Wine: Harlan Bond 2007 Cabernet Sauvignon
(Melbury and Quella from Magnum)
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Hanger Steak with 2007 Bond Cabernet
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Preparing the Ostrich with pastry covering and mushroom sauce!
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Ostrich en croute
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The Ostrich was served with 2007 Bond Cabernet... from a cradled magnum.
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 About: All photos and text  on this website are by Danielle, except where indicated. You can email her at: danielle(at)tycoons.com  / phone or text: 309-716-59-five-five