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  • La Tour Tasting, October 31, 2009

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    This summary outlines a chef's tasting menu consisting of 14 courses with descriptions of each dish and recommended wine pairings. The menu includes sashimi, shrimp, turbot, rabbit, veal cheeks, and a dessert of semolina pudding. The tasting menu costs $100 per person or $150 paired with the recommended wines.

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    This summary outlines a chef's tasting menu consisting of 14 courses with descriptions of each dish and recommended wine pairings. The menu includes sashimi, shrimp, turbot, rabbit, veal cheeks, and a dessert of semolina pudding. The tasting menu costs $100 per person or $150 paired with the recommended wines.

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    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    4 views2 pages

    La Tour Tasting, October 31, 2009

    Uploaded by

    api-26554637
    This summary outlines a chef's tasting menu consisting of 14 courses with descriptions of each dish and recommended wine pairings. The menu includes sashimi, shrimp, turbot, rabbit, veal cheeks, and a dessert of semolina pudding. The tasting menu costs $100 per person or $150 paired with the recommended wines.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    of 2

    Chef’s Dégustation

    Sashimi of Hamachi
    Wasabi Pea-Dusted, Enoki Mushrooms,
    Ponzu Vinaigrette, Valley Farm Micro Greens
    Getariako Txakolina, Ameztoi,
    Basque Country, 2008

    Fresh Carolina Shrimp


    Mint-Andouille Broth,
    Root Vegetables, Chive Oil
    Les Brugueres, Scala Dei,
    Priorat, 2008

    Pan-Seared European Turbot


    White Asparagus, Fava Beans,
    Beurre Rouge

    Roast Loin of Griggstown Rabbit


    Sweet Potato Mousseline,
    Honjimeji Mushrooms, Garden English Peas
    Côte de Nuits-Villages, Aux Faulques,
    Millot, Burgundy, 2007

    Braised Veal Cheeks


    Thyme Risotto, Black Trumpet Mushrooms,
    Haricots Verts, Black Garlic
    Syrah, Il Bosco, Tenimenti Luigi d’Alessandro,
    Tuscany, 2001

    Nettle Meadow Kunik


    Soft Adirondack Goat & Cow’s Milk Cheese,
    Tangerine Honey, Raisins On-The-Vine
    Tokaji Aszú, 3 Puttonyos, Château Pajzos,
    Hungary, 2003

    Crisp Semolina Pudding


    Turkish Figs, Sour Cream Ice Cream,
    White Chocolate Tuile

    One Hundred Dollars Per Person


    One Hundred Fifty Dollars Paired with Wine

    Chef de Cuisine
    John Benjamin
    Executive Chef
    Michael Weisshaupt
    Wine Director
    John Osborne

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