Octopus Tartare w/ Blood Orange Aioli, Smoked Marcona Almonds, Jicama, Quail Egg
w/ Darioush, Viognier, CA ‘08
Full Moon Farm Chicken Galantine w/ Carmelized Fennel, Watercress, House-Cured Lamb Bacon, Preserved Lemon, Honey Gastrique
w/ Albrecht, Pinot Gris, FR ’07
Rabbit Thigh Confit w/ Parsnip Puree, Red Cabbage Slaw, King Trumpet Mushroom Duxelle, Toasted Pine Nuts
w/ Domaine du Joncier, Lirac Rouge, FR ‘05
Seared Baby Lamb Chops w/ Arugula, Dijon Breadcrumbs, Chevre, Black Truffle, Cocoa Powder
w/ Tenuta di Biserno, “Cornato”, IT ’05
Napoleon w/ Apple Cider Gelee, Calvados Syrup, Citrus Sponge Cake, Sea Salt Caramels, Dark Chocolate
w/ Bottex, Sparkling Gamay, FR NV
This was a amazing experience for all of us. It was also our first full dinner outside our house. A great big thanks to the staff, chefs, and all who helped this weekend go so smooth. I can’t wait to go back and take out the fourcoursemen jet skiis!!
Tags: apple cider, Arugula, Bacon, Black Truffle, chicken, chocolate, fennel, lamb, Lamb Chop, parsnip, pine nut, Quail Eggs, Rabbit, Tartare