March 11, 2013

Benefiting Persad Center

Amuse Bouche

beet cured salmon, warm potato pancake, smoked salmon roe

Segura Viudas Cava Brut Rose, Penedes Spain

Za’atar Spiced Beef

cucmber, carrot, radish, Goat’s milk yogurt, puffed chick peas

2010 Miner Viognier Simpson Vineyard, Oakville, Napa Valley, California

Seared Rare Tuna

Romaine, bagna cauda vinaigrette, red pepper, fried focaccia

2010 Adelsheim Chardonnay, Willamette Valley, Oregon

Linguine

Manilla clams, baguette, Extra Virgin Olive Oil, roasted garlic

2009 Moreau Volnay 1er Cru Clos-des-Chenes Pinot Noir, Burgundy, France

Duck

breast and confit, pickled  red pearl onions, sweet potato, mustard greens

2009 Duckhorn Merlot, Napa Valley, California

Blood Orange Chocolate Mousse  

espresso ice cream, cocoa nib-sea salt tuile, white chocolate

Blandy’s 10yr Malmsey Madeira