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  • Tasting Menu - (07-08-11)

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    Jeff Gibbard
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    The tasting menu from July 08, 2011 included 6 courses starting with snacks of olives and almonds. The 2nd course was a crabcake appetizer accompanied by a Riesling from Germany. The 3rd course was a risotto pasta dish paired with a Gewurztraminer from Alsace, France. The 4th course was a filet mignon with sides and a Pinot Noir from California. The 5th course was a baby arugula salad. The final 6th course was a dessert of pear bourbon gelato paired with a bourbon from Kentucky.

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    The tasting menu from July 08, 2011 included 6 courses starting with snacks of olives and almonds. The 2nd course was a crabcake appetizer accompanied by a Riesling from Germany. The 3rd course was a risotto pasta dish paired with a Gewurztraminer from Alsace, France. The 4th course was a filet mignon with sides and a Pinot Noir from California. The 5th course was a baby arugula salad. The final 6th course was a dessert of pear bourbon gelato paired with a bourbon from Kentucky.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    135 views1 page

    Tasting Menu - (07-08-11)

    Uploaded by

    Jeff Gibbard
    The tasting menu from July 08, 2011 included 6 courses starting with snacks of olives and almonds. The 2nd course was a crabcake appetizer accompanied by a Riesling from Germany. The 3rd course was a risotto pasta dish paired with a Gewurztraminer from Alsace, France. The 4th course was a filet mignon with sides and a Pinot Noir from California. The 5th course was a baby arugula salad. The final 6th course was a dessert of pear bourbon gelato paired with a bourbon from Kentucky.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Tasting

    Menu July 08, 2011

    1st Course: Snacks Olives & Marcona Almonds


    *Moet & Chandon - Pear Bellini (pernay, France)

    2nd Course: Appetizer Crabcakes


    Remoulade. Basil Oil. *Saint M - Riesling (Germany)

    3rd Course: Pasta Risotto


    Maitaki. Trufe. Cheese *Trimbach - Gewurztraminer (Alsace, France)

    4th Course: Meat Filet Mignon


    Onion-Pear Cont. Bacon. Demi Glace. Frey - Organic Pinot Noir - No Sultes (Mendocino, CA)

    5th Course: Salad Baby Arugula


    Lemon. Olive Oil. Manchego. Poached Pear. Queso-Fresco Croutons.

    6th Course: Dessert Pear


    Bourbon Gelato. Maple-Bourbon Syrup. Crumble. *Knob Creek Single Barrel Reserve - Bourbon (Clermont, Kentucky)

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