Menu A
1.
mushrooms on brioche with shaved parmesan, sherry vinegar, garlic, and herbs
Vouvray, Jean-Claude Pichot, ‘Domaine Le Peu de la Moriette’, Loire, France, 2011
2.
chicken leg confit with leek grits, local tomatoes, wilted spinach, and orange gremolata
Nero d’Avola, Tasca d’Almerita, ‘Lamuri’, Sicily, Italy, 2009
3.
pistachio panna cotta, dark chocolate and orange segments
Menu B
1.
shaved fennel salad with ossau iraty and bistro vinaigrette
Riesling, Pfeffingen, ‘Estate Dry’, Pfalz, Germany, 2011
2.
olive oil poached salmon with slow roasted heirloom tomatoes, shaved celery, whipped potatoes, and olive tapenade vinaigrette
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
fig upside down cake, mint sherbet, streusel and honey
Thursday, July 26, 2012
Monday, July 23, 2012
Dinner With Rajat Parr & Sandhi Wines: August 14th, 2012
"We are highly stoked to be hosting Sommelier Rajat Parr for a dinner on August 14th. Raj is the executive wine director for the Michael Mina Restaurant Group, and he also owns two hit restaurants of his own, RN74 San Fran and RN74Seattle. Raj is one of the world's most respected sommeliers, and with the publication of his James Beard Award-winning book Secrets of the Sommeliers in 2010, Raj nestled into the informal, generally-agreed-upon role of 'Most Famous Wine Guy Around, Probably.'
The dinner will feature Raj's newest endeavor, Sandhi Wines, a collaborative effort between himself and two others. Sandhi produces excellent, thoughtful styles of both Chardonnay and Pinot Noir from California's cool-and-sunny Central Coast. It starts at 7 PM, and be aware that space is very limited, so do call for your reservation asap. It's a great opportunity to drink with one of the world's most talented tasters."
-Wine Director Steven Grubbs
The Menu:
DINNER WITH RAJAT PARR & SANDHI WINES
(and Highland Wine & Crystal)
August 14th, 2012
7:00 pm
(We’ll be pouring Cremant de Bourgogne, Jean-Luc Joillot, Burgundy, France, NV upon seating)
1st.
Hamachi crudo with quail egg, rice crackers, pickled blueberries, and shoyu
Chardonnay, Sandhi, Santa Barbara County, CA, 2010
2nd.
Chicken skin-wrapped monkfish, young eggplant, Jimmy Nardello peppers, chicken consommé, and radish
Chardonnay, Sandhi, ‘Rita’s Crown’, Santa Rita Hills, CA 2010
3rd.
Veal breast with heirloom potatoes and charred figs
Pinot Noir, Sandhi, Santa Rita Hills, CA, 2010
4th.
Roasted duck with crepinette, preserved cherries, baby leeks, and baby carrots
Pinot Noir, Sandhi, ‘Bien Nacido Vineyard’, Santa Maria Valley, CA, 2010
Pinot Noir, Sandhi, ‘Sanford & Benedict Vineyard’, Santa Rita Hills, CA, 2010
5th.
Marcona almond crumble tart, smoked vanilla panna cotta, plums, brulèed figs
$120 per person plus tax and gratuity
The dinner will feature Raj's newest endeavor, Sandhi Wines, a collaborative effort between himself and two others. Sandhi produces excellent, thoughtful styles of both Chardonnay and Pinot Noir from California's cool-and-sunny Central Coast. It starts at 7 PM, and be aware that space is very limited, so do call for your reservation asap. It's a great opportunity to drink with one of the world's most talented tasters."
-Wine Director Steven Grubbs
The Menu:
DINNER WITH RAJAT PARR & SANDHI WINES
(and Highland Wine & Crystal)
August 14th, 2012
7:00 pm
(We’ll be pouring Cremant de Bourgogne, Jean-Luc Joillot, Burgundy, France, NV upon seating)
1st.
Hamachi crudo with quail egg, rice crackers, pickled blueberries, and shoyu
Chardonnay, Sandhi, Santa Barbara County, CA, 2010
2nd.
Chicken skin-wrapped monkfish, young eggplant, Jimmy Nardello peppers, chicken consommé, and radish
Chardonnay, Sandhi, ‘Rita’s Crown’, Santa Rita Hills, CA 2010
3rd.
Veal breast with heirloom potatoes and charred figs
Pinot Noir, Sandhi, Santa Rita Hills, CA, 2010
4th.
Roasted duck with crepinette, preserved cherries, baby leeks, and baby carrots
Pinot Noir, Sandhi, ‘Bien Nacido Vineyard’, Santa Maria Valley, CA, 2010
Pinot Noir, Sandhi, ‘Sanford & Benedict Vineyard’, Santa Rita Hills, CA, 2010
5th.
Marcona almond crumble tart, smoked vanilla panna cotta, plums, brulèed figs
$120 per person plus tax and gratuity
Thursday, July 19, 2012
Five & Ten Prix Fixe: July 19th - 25th
Menu A
1.
local egg with crisp shiitakes, edamame, celery, mustard greens, and buttermilk scallion dressing
Cotes du Ventoux blanc, Cuvee des Trois Messes Basses, France, 2011
2.
capelli d’angelo with tomato confit, parmesan, herbs, and GA olive oil
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
Mint sherbet with almond cake, honey, local figs and blueberries
Menu B
1.
LaQuercia prosciutto with cantaloupe, padron peppers, and mint oil
Riesling, Von Schleinitz, ‘Nitor’, Kabinett Dry, Mosel, Germany, 2010
2.
smoked duck breast with braised sorghum, bok choy, basil salsa verde, grilled peach, and mustard jus
Langhe Rosso, Brandini, Piedmont, Italy, 2004
3.
Tres leches cake with elderflower cream, blueberries and dark chocolate
Thursday, July 12, 2012
Five and Ten Prix Fixe: June 28th-July 11th
Menu A
1. pickled gulf shrimp with fava
beans, heirloom tomatoes, padron peppers and green goddess dressing.
Gruner
Veltliner, Ecker, Wagram, Austria,
2011
2. crisp flounder with stewed baby
lentils with fennel, radish, and citrus emulsion
Arneis, Fatto a Mano, ‘Rock Vineyard’, Sonoma
Coast, CA, 2009
3. Compressed
Cantaloupe
vanilla
bean ice cream, honey, streusel, mint and Vietnamese coriander
Menu B
1. local coddled egg with corn crema,
charred asparagus, and toast
Bourgogne
blanc, De Montille, Burgundy,
France, 2008
2. braised pork shoulder with sambul,
summer rice pilaf, and stewed leeks
Syrah blend, Finca Sandoval, ‘Salia’, Manchuela,
Spain, 2008
3. Peach melba shortcake
diplomat cream,
toasted almonds and basil
Friday, July 6, 2012
Five and Ten Prix Fixe: June 28th-July 11th
Menu A
1.
housemade rabbit pate with
accompaniments
Rosé, Brumont, Cotes de Gascogne, France,
2011
2.
grilled quail with tarragon creamed
corn, sauteed okra, heirloom tomato and charred scallion salad, and peach shrub
gastrique
Bourgogne
Rouge, Edmond Cornu, ‘Les
Barrigards’, France, 2008
3.
ice
cream scoops
earl grey truffle and salty caramel
earl grey truffle and salty caramel
Menu B
1.
local green bean salad with
boquerones, buttermilk dressing, and crispy fried shallots
Gruner
Veltliner, Ecker, Wagram, Austria,
2011
2.
paella with octopus, tybee shrimp,
and mussels
Bianco, Russolo, ‘Doi Raps’, Friuli, Italy,
2009
3.
Corn pudding
blackberries, basil and butter cookies
blackberries, basil and butter cookies
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