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Dungeness
Crab & Winemakers Dinner
With Esterlina Vineyards
Friday,
January 30, 2009
6:30 p.m.
$90 per person
[tax
and gratuity not included]
Five Course Dinner Prepared by
Executive Chef Marc Dym
Hosted by Steve Sterling
First
Course Passed
VICHYSSOISE
SHOOTER
with white crab and lemon oil
Esterlina, Cole Ranch, "dry" riesling '07
Second
Course
DUNGENESS
AND SNOW CRAB BALLS
with a shaved Asian slaw and ponzu ginger dipping sauce
Esterlina, Cole Ranch, "off dry" riesling
'07
Third
Course
CRAB
RAVIOLI
with brown butter, spinach puree and micro greens
Esterlina, Russian River, chardonnay '06
Entree
VEAL
MEDALLIONS "OSCAR"
with Dungeness crab leg meat, asparagus tips and bernaise
sauce
Esterlina, Anderson Valley, "reserve" seven,
pinot noir '06
Dessert
Course
SPICED
POACHED PEAR
with mascarpone cheese and local huckleberries
Esterlina, Sonoma County, port '04
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Alsatian Wine FestivalTasting
Menu
Three
courses prepared by
Executive Chef Marc Dym
and a flight of three tasting portions of wine selected
by
Wine Buyer John Sverko
February
19, 20, 21, 22, 2009
$48
per person
[tax
and gratuity not included]
STARTER
(choice of)
HOUSE
SMOKED STURGEON
with cucumber, cured red onions, dill aioli, creme fraiche
and rye toast
Navarro, Pinot Gris, Anderson Valley '06
or
"FLAMMEKUECHE"
Alsatian onion flatbread with fromage blanc, Roundman's
bacon and gruyere
Navarro, Edelzwicker, Mendocino '06
ENTREE
COURSE
(choice of)
BLANQUETTE
DE VEAU
white veal stew with button mushrooms, pearl onions, peas
and brown butter spatzle
Navarro, Pinot Noir, Anderson Valley "Methode a l'Ancienne"
'05
or
CHICKEN
IN RIESLING
braised chicken, leeks, carrots and red potatoes with
dry riesling and
a touch of cream over wide noodles
Navarro, Pinot Noir, Anderson Valley, "Methode a
l'Ancienne" '05
DESSERT
COURSE
GERWURZTRAMINER
POACHED PEAR
with sabayon
Navarro, Gerwurztraminer, Cluster Select '06
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