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The Rehersal Dinner - June 22nd, 2006
1st Course: Ginger-Lemongrass Infused Morel "Consomme"
sea beans, scallion, tomato-Thai basil geleè
wine pairing: Storrs Reisling, Monterey California 2002
2nd Course: MushroomTrio
Batter Fried Morel stuffed with porcini tofu "ricotta", tomato diablo sauce
Shaved Porcini over warm fava bean & borage salad
Pickled Nameko mushroom & Hungarian chile
wine pairing: Fattoria Enotria Arneis, Mendocino, California 2002
Smoked Spring Onion & Potato Puree
truffled spring onion confit & chive
wine: Cremant de Alsace Rose, Domaine Allimant-Laugner, France NV
3rd Course
choice of:
Fresh Tomato Bucatini
shiitake mushrooms, pumpkin seed & red wine Bolognese, sautéed garlic broccoli di Cicco, caper cashew cream
wine pairing: Hacienda Araucano Cabernet Sauvignon, Chile 2003
House-Made Tamale
green chile & cilantro scented masa, grilled Broccoli di Cicco, Yucatan poblano gravy, summer vegetable hash, guajillo chile & tomato salsa
wine pairing: Bonny Doon Ruché, Santa Cruz, California 2003
Dessert: Jasmine Rice Pudding
Szechuan peppercorn & ginger scented cherry "soup", coconut-Thai basil sorbet
wine pairing: Lolonis "Eugenia" Late Harvest Sauvignon Blanc, 2002
$65/person, $20/wine pairing
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