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Hors d'Oeuvre
Bacon and Eggs > Soft-Poached Quail Eggs with Bacon Brunoise
Potato Blini with Eggplant Caviar
Parmesan Tuile Cups with Beef and Arugula Daube
Masa Harina–Crusted Oysters with Brown Butter Cream
Chanterelle Crostini with Fontina
Tuna Tartare Cornets
Duck Confit and Cherries on Brioche
Foie Gras and Muscat Grapes
Maschio dei Cavalieri Prosecco di Valdobbiadene NV
Vigne Regali Rosa Regale 2005
Dinner
Braised Oxtail Tortellini with Honshimeji Mushrooms, Petite New Zealand Spinach, and Parmesan Broth
Principessa Gavia Gavi 2005
Maine Lobster and Jerusalem Artichokes with Roasted Shallots, Vacherin Cheese Fondue, and Hazelnuts
Castello Banfi San Angelo Pinot Grigio 2005
Pan-Seared Hamachi with Kumamoto Oysters, Cranberry Beans, Morels, Salsify, and Osetra Caviar
Castello Banfi Centine Rosé 2005
Squab Breast Cuit Sous Vide with Squab Liver Mousse, Petite Carrots, Chestnuts, and Jura Wine Sauce
Castello Banfi Brunello di Montalcino 2000
Wagyu Beef Short Ribs with Yukon Gold Gnocchi, Shaved White Truffles, and Organic Arugula
Castello Banfi Summus 2001
Praline and Meyer Lemon Chiboust with Moscato Caramel and Black Currant–Chipotle Feuillatine Crisp
Castello Banfi Florus Moscadello di Montalcino 2004
Wines generously provided by Allied Beverage Group and Castello Banfi.
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