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The Wedding Reception - March 19, 2006
1st Course
choice of:
Mediterranean Herbed Greens
toasted cumin & Moroccan olive tapenade, shaved fennel, Meyer lemon tzatziki dressing, crisp lavash
Smoked Spring Onion & Potato Puree
truffled spring onion confit & chive
wine: Cremant de Alsace Rose, Domaine Allimant-Laugner, France NV
2nd Course
choice of:
Pecan Crusted Portobello
creamy roasted garlic polenta, sauté of mixed chicories & black olive-leek confit, syrah reduction, gypsy pepper cream, black truffle oil
wine: Luna Sangiovese 2002
Mung Bean Sprout & Scallion Crepe
sauté of Asian vegetables, marinated seitan, shiitake mushrooms, Thai style red coconut curry sauce, pineapple-kumquat sambal
wine: Corazón Gewurtztraminer 2001
Seared Hazelnut Risotto Cake
sauté of corona beans, "seitan" chorizo & kale, roasted black chanterelles & exotic mushrooms, chimichurri
wine: Pellegrini Chardonnay 2001
The Cake
priced separate from menu
$55/person, $20/wine pairing
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