25 Courses to Go...

1.) roasted beet salad, candied walnuts, chevre, compressed pears
walnut-saba dressing, blood orange-champagne sabayon
2.) seared scallop, jicama"mojito" salad, mint, cilantro, mango coulis
3.) caramelized carrot soup, herb dressed dungeness crab skewer
4.) foie gras torchon, poached apple, pecan, arugula, verjus dressing,
mosto cotto
5.) seared foie gras, poached rhubarb sous vide, hazelnuts,
cacao nibs, fleur de sel
6.) licorice & gewurztraminer poached foie gras, grape confit,
sweet onion puree
7.) pan roasted monkfish, pea pancake, honshimejii, peas, lobster
creamed nettles
8.) scottish salmon belly "torched crudo", heart of palm-papaya salad
black sesame, ginger
9.) grilled albacore loin, chick peas, chorizo, radishes, parsley
and smoked paprika
10.) poached rhubarb-papaya "ravioli", pine nut-honey farce
rhubarb coulis, black salt
11.) peppered strawberries, rose gelee, grains of paradise
toasted coconut
12.) verjus laced grapes, pink peppercorn-champagne granite
13.) grilled marinated quail, green lentils, fava beans, spinach
bacon, maple-bourbon jus, mustard
14.) spice rubbed moularde duck breast, baby turnips, fava bean tapenade
blackberry jus
15.) chicken breast sous vide, white asparagus, shiitake chips
green asparagus ribbons, herbed nage
16.) grilled lamb tenderloin, black trumpet mushroom-robiola grilled
cheese sandwich, thumbelina carrots
17.) syrah braised bison short ribs, hedgehog mushrooms, cauliflower puree
black peppercorn sauce
18.) pan roasted painted hills beef tenderloin, grilled oyster mushrooms,
apple confit and crispy polenta
red velvet celebration cake"
19.) caramelized mango, banana bread pudding, macadamia nuts
20.) ice pineapple smoothie, honey essence
21.) "la vache de chalais" cows milk cheese, truffle honey
cherries, salted potato croustillant"

22.) espresso-chocolate chip chiffon, gianduja mousse
cassis pears, anglaise
23.) dark chocolate-caramel-praline indulgence, banana brulee
blackberry & chocolate sorbets
24.) rosemary-olive oil chocolate dome, raspberry macaron crumble,
olive oil powder

25.) mignardise
salted caramels, rhubarb-prosecco gelee, "PB&J spoons
warm chocolate madelines
A spin and a riff on an old Johnny Cash tune...a tribute to the man in black! Some say I wear a lot of black. Black is good. Black is mysterious. Black rocks! This menu however was not about black. It was about flavor...technique...imagination and surprise...ingredients...celebration and laughter...flavors of the moment and most of all...25 years of marriage! A couple, a wonderful, marvelous couple who I love dearly asked me yet again to cook for their special day. Each year they tend to celebrate two anniversaries~ one from the marriage and one representing the day they met. Is that awesome or what?!? And each year they indulge in our culinary craft. What an honor. And each year, we try to cook a dish representing each year of their unity. To save on a little bit of time and to not drag things out so long where they are still celebrating the years come breakfast time, we plate three courses(years) at a time on one plate. Here is what unfolded this year...R & L...thank you, congratulations and god bless!


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