las rocas
de san alejandro
garnacha
san alejandro calatayud
2006
spain
Tuesday, March 31, 2009
Monday, March 23, 2009
Saturday, March 21, 2009
~2007 A to Z Pinot Noir (Willamette Valley, Oregon)~
2007 A to Z Pinot Noir (Willamette Valley, Oregon)
~wine tasting~
2008 Crios Torrontes (Mendoza, Argentina)
2007 Four Sisters Sauvignon Blanc (Australia)
2007 Nora Albarino (Rias Baixas, Spain)
2008 Crios Rose of Malbec (Mendoza, Argentina)
2007 A to Z Pinot Noir (Willamette Valley, Oregon)
2006 Juan Gil Monastrell (Jumilla, Spain)
2007 Four Sisters Sauvignon Blanc (Australia)
2007 Nora Albarino (Rias Baixas, Spain)
2008 Crios Rose of Malbec (Mendoza, Argentina)
2007 A to Z Pinot Noir (Willamette Valley, Oregon)
2006 Juan Gil Monastrell (Jumilla, Spain)
Wednesday, March 18, 2009
Tuesday, March 17, 2009
~Mendocino Brewing Company Eye of the Hawk Select Ale ~
Mendocino Brewing Company
Eye of the Hawk Select Ale
Eye of the Hawk Select Ale
Saturday, March 14, 2009
~menu~
Three Course Oregon Wine
Dungeness Crab Stuffed Roulade of Sole
Roasted Pepper Salad, Olives & Meyer’s Lemon Crème
Medallions of Pork Tenderloin
Wild Mushroom and Goat Cheese Polenta
Earthy Greens and Red Raspberry Demi Glace Gastrique
Chocolate Nutella Molten Cake
Raspberry Coulis & Toasted Almond Ice Cream
Dungeness Crab Stuffed Roulade of Sole
Roasted Pepper Salad, Olives & Meyer’s Lemon Crème
Medallions of Pork Tenderloin
Wild Mushroom and Goat Cheese Polenta
Earthy Greens and Red Raspberry Demi Glace Gastrique
Chocolate Nutella Molten Cake
Raspberry Coulis & Toasted Almond Ice Cream
Wednesday, March 11, 2009
~contest~
Dear Chefs
Thank you for entering the previous Cervena Plates competitions, we would like to announce that entries are now requested for the 2009 competition.
We hope you will take the time to submit an entry. We wish you the best of luck, and look forward to receiving your entries.
Best regards
Innes
Venison Marketing Services Manager
Deer Industry New Zealand
http://www.cervena.com/
Cervena Plates Recipe Competition 2009
From the fresh, open farmlands of New Zealand comes a meat so tender, so delicious, that we gave it its own name. It is called Cervena natural tender venison.
Cervena venison is a versatile, succulent meat, suitable for a wide range of cooking style and dishes. As judge Chef Brad Farmerie says - Cervena venison has personality, but can also do what it’s told.
So unleash your culinary creativity, show us how you can make Cervena behave.
Submit your most innovative recipe using Cervena Natural Tender Venison for a chance to win one of 5 prizes.
Competition Rules:
Recipes will be accepted from professional chefs who are working in any area of the hospitality industry, including restaurants, corporate, catering and institutional in North America .
Recipes can use any of the following cuts of Cervena:
·Denver Leg
·Osso Bucco
·Flank
·Loin
·Rack
Recipes can be an appetizer, salad or main course, and should be created as a dish that would be served in the Fall/Winter seasons, non-traditional game recipes are requested.
Recipes should serve 4 to 6 persons.
Recipes that feature uncooked Cervena, as in a tartare, will not be considered, recipes featuring smoked Cervena venison are allowed.
Recipes will be judged on these criteria:
·Innovation and flavor
·Quality of Plate Presentation
·Recipe precision, ie how well it is written
Recipes should be submitted along with a digital photo of the finished plate to http://us.mc328.mail.yahoo.com/mc/compose?to=info@cervena.com.
The deadline for submitting recipes is July 31, 2009.
Additional Contest Information:
Dishes will be judged by Chef Graham Brown, the Cervena Chef in New Zealand and Chef Brad Farmerie of Public and Double Crown restaurants in New York City .
Five cash prizes will be awarded:
·Cervena PLATES award for best overall recipe. $2500 cash award
Four additional prizes for specific categories are sponsored by Cervena distributors in the United States , $500 cash awards will be given for the following categories:
·Terra Pacific Cervena Award for Best Use of Value Cuts
·Broadleaf Cervena Award for Best Appetizer or Salad
·Sierra Meat Co. Cervena Award for Most Innovative Recipe
·Four Seasons Best Cervena Heirloom Recipe
Value Cuts include Denver Leg, Osso Bucco and Flank
Heirloom recipe – using Cervena venison in an innovative way to revamp a classic dish
All winners will receive a Cervena Plate handcrafted by an artisan in New Zealand .
The names, affiliations and recipes of all the winners will be distributed to trade publications and websites by the US public relations representative for Cervena. Winners may be asked for a quote and photograph to be used for public relations purposes. Cervena may photograph the winning recipes in their studio in New Zealand according to Chefs recipe and photo specifications for use on their website and for other promotional purposes.
Deer Industry New Zealand reserves the right to use all submitted recipes and photographs for the purposes of promoting Cervena Venison.
www.cervena.com
Thank you for entering the previous Cervena Plates competitions, we would like to announce that entries are now requested for the 2009 competition.
We hope you will take the time to submit an entry. We wish you the best of luck, and look forward to receiving your entries.
Best regards
Innes
Venison Marketing Services Manager
Deer Industry New Zealand
http://www.cervena.com/
Cervena Plates Recipe Competition 2009
From the fresh, open farmlands of New Zealand comes a meat so tender, so delicious, that we gave it its own name. It is called Cervena natural tender venison.
Cervena venison is a versatile, succulent meat, suitable for a wide range of cooking style and dishes. As judge Chef Brad Farmerie says - Cervena venison has personality, but can also do what it’s told.
So unleash your culinary creativity, show us how you can make Cervena behave.
Submit your most innovative recipe using Cervena Natural Tender Venison for a chance to win one of 5 prizes.
Competition Rules:
Recipes will be accepted from professional chefs who are working in any area of the hospitality industry, including restaurants, corporate, catering and institutional in North America .
Recipes can use any of the following cuts of Cervena:
·Denver Leg
·Osso Bucco
·Flank
·Loin
·Rack
Recipes can be an appetizer, salad or main course, and should be created as a dish that would be served in the Fall/Winter seasons, non-traditional game recipes are requested.
Recipes should serve 4 to 6 persons.
Recipes that feature uncooked Cervena, as in a tartare, will not be considered, recipes featuring smoked Cervena venison are allowed.
Recipes will be judged on these criteria:
·Innovation and flavor
·Quality of Plate Presentation
·Recipe precision, ie how well it is written
Recipes should be submitted along with a digital photo of the finished plate to http://us.mc328.mail.yahoo.com/mc/compose?to=info@cervena.com.
The deadline for submitting recipes is July 31, 2009.
Additional Contest Information:
Dishes will be judged by Chef Graham Brown, the Cervena Chef in New Zealand and Chef Brad Farmerie of Public and Double Crown restaurants in New York City .
Five cash prizes will be awarded:
·Cervena PLATES award for best overall recipe. $2500 cash award
Four additional prizes for specific categories are sponsored by Cervena distributors in the United States , $500 cash awards will be given for the following categories:
·Terra Pacific Cervena Award for Best Use of Value Cuts
·Broadleaf Cervena Award for Best Appetizer or Salad
·Sierra Meat Co. Cervena Award for Most Innovative Recipe
·Four Seasons Best Cervena Heirloom Recipe
Value Cuts include Denver Leg, Osso Bucco and Flank
Heirloom recipe – using Cervena venison in an innovative way to revamp a classic dish
All winners will receive a Cervena Plate handcrafted by an artisan in New Zealand .
The names, affiliations and recipes of all the winners will be distributed to trade publications and websites by the US public relations representative for Cervena. Winners may be asked for a quote and photograph to be used for public relations purposes. Cervena may photograph the winning recipes in their studio in New Zealand according to Chefs recipe and photo specifications for use on their website and for other promotional purposes.
Deer Industry New Zealand reserves the right to use all submitted recipes and photographs for the purposes of promoting Cervena Venison.
www.cervena.com
Tuesday, March 10, 2009
~letter~
The Induction before the Election
Two days before the Presidential election of 2008 (Nov 2nd), the Cleveland Chapter of the Commanderie de Bordeaux held its black tie Induction Dinner at The Country Club in Pepper Pike, Ohio. No place is more elegantly suited for a formal induction than The Country Club, a truly venerable, grand venue. Special guests of the evening were Angus and Irena from Philadelphia.
After the Reception of Champagne and hors d'oeuvres, Maitre Denny called the Commandeurs and their guests to their tables to begin the Induction Ceremony. Angus , as Grand Maitre of the U.S. performed the ceremonial rites of induction. Those being inducted were Victor , Max and Franck.
And now to the splendors of the table. First up was a lovely John Dory with spinach gnocchi and a generous serving of a medley of wild mushrooms. Wonderful taste combinations alone and even more amplified with the paring of '04 Ch. Smith Haut Lafitte. We were certainly off to a glorious start.
Next up, and how better to showcase the first two reds, a port glazed duck breast atop a heavenly risotto of butternut squash. And such a beautiful presentation that was as splendid on the palate as it was to the eye. How better to share the lovely flavors of the duck and risotto but a mini-vertical from Pauillac, two vintages of Ch. Clerc Milon. 1999 and 1986 and they both had their own distinctive character and beauty. Combined with the food; and the eyes, nose and palate were all amply rewarded.
After a palate cleanser of Lemon Champagne Granite, the next course featured a Loin and Chop of Colorado Lamb that again had an over the top visual presentation. With the lamb, a Ragout of Parma Flageolet and Prosciutto with a sauce that made all the tastes happily dance together. And joining this pas de deux, a '98 Ch. Pape Clement, big and fruity yet soft in the glass that danced marvelously with the lamb. Does it get any better than this?
Yes, in fact it does as we discovered when the dessert was served. Pear Raspberry Napoleon with gingerbread gateau and winter green berries. Once again a visual masterpiece. Almost too pretty to eat but that would have been a huge mistake because the Napoleon went great with the Ch Nairac Sauternes. Happy flavor memories to carry home like visions of sugarplums dancing in our heads.
Congratulations to the Chefs de Cuisine, Ray Christopher and Matthew and their kitchen crew for such a splendid evening of visual presentations and dancing flavors. The service staff was equally competent and a grand thank you to our host, Commandeur Robert.
xxxxx
Chancellor
Tasting Notes:
1. 2004 Chateau Smith Haut Lafitte. A most pleasant wine with medium body, good acidity and fruit and a long, lingering finish. The oak was evident but not offensive. Not showing the intensity of the '05 and '06 vintages. The wine will improve. Another lovely effort from the Cathiards.
2. Chateau Clerc Milon 1999. This wine was the surprise of the evening. It showed a beautiful nose, good fruit with soft tannins and over time evolved into a mouthful of joy. The finish was long and harmonious. Watch for this one. It is one of the gems of the vintage.
3. Chateau Clerc Milon 1986. A fully developed wine from a great vintage. It was a seamless beauty showing maturity and great balance with a long penetrating finish. This is what Bordeaux is all about.
4. Chateau Pape Clement 1998. A big wine showing a wonderful, fruity nose with fine balance. On the palate, we found huge fruit and prominent tannins, yet the wine softened in the glass and was marvelous with the lamb. The finish was fantastic. This wine will last for years but can be enjoyed now. It will benefit from time in the decanter.
5. Chateau Nairac. A gem from the great 2001 vintage in Barsac. Nicolas Heeter Tari continues to produce incredible wines and is emerging as a star of the area. This wine, showing pears and apricots, should not be missed. (We have more in our cellar).
Two days before the Presidential election of 2008 (Nov 2nd), the Cleveland Chapter of the Commanderie de Bordeaux held its black tie Induction Dinner at The Country Club in Pepper Pike, Ohio. No place is more elegantly suited for a formal induction than The Country Club, a truly venerable, grand venue. Special guests of the evening were Angus and Irena from Philadelphia.
After the Reception of Champagne and hors d'oeuvres, Maitre Denny called the Commandeurs and their guests to their tables to begin the Induction Ceremony. Angus , as Grand Maitre of the U.S. performed the ceremonial rites of induction. Those being inducted were Victor , Max and Franck.
And now to the splendors of the table. First up was a lovely John Dory with spinach gnocchi and a generous serving of a medley of wild mushrooms. Wonderful taste combinations alone and even more amplified with the paring of '04 Ch. Smith Haut Lafitte. We were certainly off to a glorious start.
Next up, and how better to showcase the first two reds, a port glazed duck breast atop a heavenly risotto of butternut squash. And such a beautiful presentation that was as splendid on the palate as it was to the eye. How better to share the lovely flavors of the duck and risotto but a mini-vertical from Pauillac, two vintages of Ch. Clerc Milon. 1999 and 1986 and they both had their own distinctive character and beauty. Combined with the food; and the eyes, nose and palate were all amply rewarded.
After a palate cleanser of Lemon Champagne Granite, the next course featured a Loin and Chop of Colorado Lamb that again had an over the top visual presentation. With the lamb, a Ragout of Parma Flageolet and Prosciutto with a sauce that made all the tastes happily dance together. And joining this pas de deux, a '98 Ch. Pape Clement, big and fruity yet soft in the glass that danced marvelously with the lamb. Does it get any better than this?
Yes, in fact it does as we discovered when the dessert was served. Pear Raspberry Napoleon with gingerbread gateau and winter green berries. Once again a visual masterpiece. Almost too pretty to eat but that would have been a huge mistake because the Napoleon went great with the Ch Nairac Sauternes. Happy flavor memories to carry home like visions of sugarplums dancing in our heads.
Congratulations to the Chefs de Cuisine, Ray Christopher and Matthew and their kitchen crew for such a splendid evening of visual presentations and dancing flavors. The service staff was equally competent and a grand thank you to our host, Commandeur Robert.
xxxxx
Chancellor
Tasting Notes:
1. 2004 Chateau Smith Haut Lafitte. A most pleasant wine with medium body, good acidity and fruit and a long, lingering finish. The oak was evident but not offensive. Not showing the intensity of the '05 and '06 vintages. The wine will improve. Another lovely effort from the Cathiards.
2. Chateau Clerc Milon 1999. This wine was the surprise of the evening. It showed a beautiful nose, good fruit with soft tannins and over time evolved into a mouthful of joy. The finish was long and harmonious. Watch for this one. It is one of the gems of the vintage.
3. Chateau Clerc Milon 1986. A fully developed wine from a great vintage. It was a seamless beauty showing maturity and great balance with a long penetrating finish. This is what Bordeaux is all about.
4. Chateau Pape Clement 1998. A big wine showing a wonderful, fruity nose with fine balance. On the palate, we found huge fruit and prominent tannins, yet the wine softened in the glass and was marvelous with the lamb. The finish was fantastic. This wine will last for years but can be enjoyed now. It will benefit from time in the decanter.
5. Chateau Nairac. A gem from the great 2001 vintage in Barsac. Nicolas Heeter Tari continues to produce incredible wines and is emerging as a star of the area. This wine, showing pears and apricots, should not be missed. (We have more in our cellar).
~menu~
Seafood Course:
John Dory Filet
Spinach Gnocchi & Medley of Wild Mushrooms
Saint Andre’s Cream & Blood Orange Essence
Duck Course:
Molasses Glazed Duck Breast
Gala Apple and Fennel Puree
Frisee and Cider Walnut Vinaigrette
Entrée:
Colorado Domestic Lamb Loin and Chop
Flageolet and Prosciutto Di Parma Ragout
Mache, Currant Puree and Thyme Oil
Dessert:
Pear Raspberry Napoleon,
Gingerbread and Winter Green Berries
John Dory Filet
Spinach Gnocchi & Medley of Wild Mushrooms
Saint Andre’s Cream & Blood Orange Essence
Duck Course:
Molasses Glazed Duck Breast
Gala Apple and Fennel Puree
Frisee and Cider Walnut Vinaigrette
Entrée:
Colorado Domestic Lamb Loin and Chop
Flageolet and Prosciutto Di Parma Ragout
Mache, Currant Puree and Thyme Oil
Dessert:
Pear Raspberry Napoleon,
Gingerbread and Winter Green Berries
Monday, March 9, 2009
~menu~
~Lump Crab Cake
Squid Ink Angel Hair, Marinated Tomatoes and Lemon Crème
~Calamari
Spicy Sweet Chili Sauce
~Pan Roasted Sea Scallops
Zucchini Latkes & a Vidalia Creme
~Veal Paillard
Spinach, Wild Mushrooms & Pignoli
Sherry Wine & Italian Tomato Gastrique
~Baby Arugula
Roasted Red Peppers, Toasted Pignolis and Mozzarella
Balsamic and Basil
~Crimini and Fontina Raviolis
Asparagus and Roasted Red Pepper Creme
~Smoked Organic Airline Chicken Breast
Manchego Asparagus Risotto, Oven Roasted Tomatoes
Aged Balsamic Syrup
~Spiced Flat Iron Steak
Egg Noodles Wild Mushroom Gravy
Seasonal Vegetables
~Domestic Lamb Chops Persille
Lemony Couscous and Broccoli Raab
Wild Berry Demi and Lemon Oil
~Rainbow Trout
Apple scented Basmati and Green Bean Amandine
Apple wood Smoked Bacon Brown Butter
~Seafood Paella
Shrimp, Lobster and Mussels With Saffron Rice
~Yellow Fin Tuna
lobster Mashed Potatoes
Tiny Tomatoes, Citrus Dust and Basil
~Medallions of Pork Tenderloin
Tart Apple Cranberry Grits & Garlic spinach
Stone Ground Mustard Pork Jus
~Fish and Chips
Blue Cod and Yukons
~menu~
Appetizers
Island creek Oysters served raw on the half shell
Meyers lemon champagne granite & caviar
Duet of Maple Leaf Farms Duck Breast & Duck Prosciutto
Black-eyed sorrel, Quail Egg sunny side up
Sour cherry demi glace
Carpaccio of Beef Tenderloin
Roasted Vidalia Fingerling Potato Salad and Petite Watercress
Seared Hudson Valley Foie Gras
Black Mission Fig Compote and Red Ribbon Sorrel
Boursin Toast & Strawberry Balsamic
Soup or Salad
Lobster Bisque with tarragon Crème
Baby Arugula
Roasted Red Peppers, Toasted Pignolis and Fresh Mozzarella
Aged Balsamic and Basil Oil
Hearts of Palm and Artichoke Heart Salad
Petite Sunflower Greens and Baby Mango
Black Sesame Mango Vinaigrette
Entrees
“Surf and Turf”
Grilled filet of beef tenderloin and Bacon wrapped Sea Scallops
Truffle Roasted Red pepper whipped potatoes
Asparagus finished with a peppered boursin demi
Roasted Medallions of Veal Tenderloin
Tuscan Bean Ravioli, Pea Tenderils and Tomato Coulis
Grilled Yellow Fin Tuna
Lobster Mashed Potatoes
Tiny Tomatoes, Citrus Dust and Lemon Basil
Pan Seared Organic Chicken Breast
Wild Mushrooms, Fennel & Tomato Ragout, Pesto Cream & Truffle Oil
Dover Sole
Parsley Fingerling Potatoes, Julienne Vegetables & Sauce Grenoblois
Desserts
Grand Marnier Crème Brulee
Chocolate Mousse and Candied Kumquat
Gingerbread Gateau
Poached Pear and Chambord Raspberry Coulis
~menu~
Lobster Bisque
Cognac cloud and tarragon
Watermelon Winter Radishes
English Cucumber, Peppered Curly Cress & Lemon Verbena Emulsion
Ancho Marinated Pork Tenderloin and Mango Glazed Mahi Mahi
Cilantro Curry risotto and Tiny French Beans
Gran Marnier Crème Brulee
Candied Kumquats and Chocolate
Cognac cloud and tarragon
Watermelon Winter Radishes
English Cucumber, Peppered Curly Cress & Lemon Verbena Emulsion
Ancho Marinated Pork Tenderloin and Mango Glazed Mahi Mahi
Cilantro Curry risotto and Tiny French Beans
Gran Marnier Crème Brulee
Candied Kumquats and Chocolate
~menu~
New Years Eve Dinner Menu ‘08
Appetizers
~Pan Roasted Sea Scallops
Zucchini Latkes & a Vidalia Creme
Seared Hudson Valley Foie Gras
Black Mission Fig Compote, Petite Red Ribbon Sorrel
Boursin & Strawberry Balsamic
Smoked Blue Point Oysters in the Half Shell
Peppered Bacon & Apple Mignonnette
~Veal Paillard
Spinach, Wild Mushrooms & Pignoli
Sherry Wine & Italian Tomato Gastrique and White Truffle Oil
Soup or Salad
Lobster Bisque with Tarragon Crème
Organic Greens Roasted Beet Salad
Local Goat Cheese, Candied Pecans & Clementine Vinaigrette
Watermelon Winter Radishes
English Cucumber, Peppered Curly Cress & Lemon Verbena Emulsion
Entrees
~Dover Sole
Parsley Fingerling Potatoes, Julienne Vegetables & Sauce Grenoblois
~Medallions of Pork Tenderloin
Tart Apple Cranberry Polenta & Mustard Greens
Stone Ground Mustard Pork Jus
~Free Range Airline Chicken
Asparagus Manchego Risotto, Oven Roasted Tomatoes
Aged Balsamic Syrup & Natural Chicken Jus
~Pan Roasted Bronzini
Red Pepper & Artichoke Ragu, Minute Fennel
Lemon Caperberry Buerre Blanc
~Horseradish Smoked Filet of Beef Tenderloin
Gruyere Yukon Galette, Zucchini, Brittle Onions & Cabernet Reduction
Desserts
Gran Marnier Crème Brulee
Candied Kumquats and Chocolate
Parfait of White Chocolate Mousse,
Raspberry Chambord Coulis & Mint
Appetizers
~Pan Roasted Sea Scallops
Zucchini Latkes & a Vidalia Creme
Seared Hudson Valley Foie Gras
Black Mission Fig Compote, Petite Red Ribbon Sorrel
Boursin & Strawberry Balsamic
Smoked Blue Point Oysters in the Half Shell
Peppered Bacon & Apple Mignonnette
~Veal Paillard
Spinach, Wild Mushrooms & Pignoli
Sherry Wine & Italian Tomato Gastrique and White Truffle Oil
Soup or Salad
Lobster Bisque with Tarragon Crème
Organic Greens Roasted Beet Salad
Local Goat Cheese, Candied Pecans & Clementine Vinaigrette
Watermelon Winter Radishes
English Cucumber, Peppered Curly Cress & Lemon Verbena Emulsion
Entrees
~Dover Sole
Parsley Fingerling Potatoes, Julienne Vegetables & Sauce Grenoblois
~Medallions of Pork Tenderloin
Tart Apple Cranberry Polenta & Mustard Greens
Stone Ground Mustard Pork Jus
~Free Range Airline Chicken
Asparagus Manchego Risotto, Oven Roasted Tomatoes
Aged Balsamic Syrup & Natural Chicken Jus
~Pan Roasted Bronzini
Red Pepper & Artichoke Ragu, Minute Fennel
Lemon Caperberry Buerre Blanc
~Horseradish Smoked Filet of Beef Tenderloin
Gruyere Yukon Galette, Zucchini, Brittle Onions & Cabernet Reduction
Desserts
Gran Marnier Crème Brulee
Candied Kumquats and Chocolate
Parfait of White Chocolate Mousse,
Raspberry Chambord Coulis & Mint
~menu~
Cinco De Mayo Dinner
Tortillas and Fresh Garden Salsa
Shrimp and Red Snapper Ceviche
Grilled Tomatillo and Black Bean Puree
Avocado Cream
Roasted Corn and Tomato Salad
Chorizo Empanadas
Roasted Poblano Puree
Chipotle marinated Beef
Grilled Mexican Risotto Tortilla Roll
Spicy Corn Salsa and Cilantro Cream
Churros
Lime syrup and Chile Chocolate Sauce
Tortillas and Fresh Garden Salsa
Shrimp and Red Snapper Ceviche
Grilled Tomatillo and Black Bean Puree
Avocado Cream
Roasted Corn and Tomato Salad
Chorizo Empanadas
Roasted Poblano Puree
Chipotle marinated Beef
Grilled Mexican Risotto Tortilla Roll
Spicy Corn Salsa and Cilantro Cream
Churros
Lime syrup and Chile Chocolate Sauce
~menu~
~El Sabor de Espana ~
~Gazpacho Blanco~
~Atun Asado a la Parrilla de Yellow Fin~
~Paella con Mollusks~
~Flan de Caramelo de Nata~
~Gazpacho Blanco~
~Atun Asado a la Parrilla de Yellow Fin~
~Paella con Mollusks~
~Flan de Caramelo de Nata~
~menu~
Pan Roasted Pork Tenderloin
White Peach, Black Mint
Melba Balsamic Syrup
Lump Crab Ravioli
Veal Sweetbread, Cape Gooseberry & Micro Asparagus
Sorrel Crème
Organic Baby Field Greens
Seckel Pear, Red Raspberry,
Black Mission Fig & Candied Walnut Brittle
Prosecco Chocolate Vinaigrette
Sous Vide Prosciutto Wrapped Duck Leg
Quail Egg,,Petite Arugula
Herb Boursin Cream
Lemon Verbena Granite
Grilled Halibut
Mosaic of Chef’s Garden Root Vegetables
Clementine Foam
Veal Paillard
Spinach, Wild Mushrooms & Pignoli
Sherry Wine & Italian Tomato Gastrique
White Truffle Oil
Raspberry Lemon “Float”
Lemon Chevre Semifreddo & House made Raspberry Soda
Golden Raspberry Froth
Saint Andre
Pear Wafer and Warm Praline Sauce
White Peach, Black Mint
Melba Balsamic Syrup
Lump Crab Ravioli
Veal Sweetbread, Cape Gooseberry & Micro Asparagus
Sorrel Crème
Organic Baby Field Greens
Seckel Pear, Red Raspberry,
Black Mission Fig & Candied Walnut Brittle
Prosecco Chocolate Vinaigrette
Sous Vide Prosciutto Wrapped Duck Leg
Quail Egg,,Petite Arugula
Herb Boursin Cream
Lemon Verbena Granite
Grilled Halibut
Mosaic of Chef’s Garden Root Vegetables
Clementine Foam
Veal Paillard
Spinach, Wild Mushrooms & Pignoli
Sherry Wine & Italian Tomato Gastrique
White Truffle Oil
Raspberry Lemon “Float”
Lemon Chevre Semifreddo & House made Raspberry Soda
Golden Raspberry Froth
Saint Andre
Pear Wafer and Warm Praline Sauce
~clipper city brewing company heavy seas winter storm "category 5" ale ~
clipper city brewing company
heavy seas
winter storm
"category 5" ale
Friday, March 6, 2009
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