Thursday, March 29, 7:00 pm
Members $125, General Public $155

At the elegant Silks, California-raised surfer Joel Huff draws on his global adventures in Denmark, Australia, and Thailand to create the sophisticated Asian-inspired cuisine that recently earned him three-and-a-half stars from the San Francisco Chronicle.

Hors d’Oeuvre

Hot and Cold Apple–Foie Gras Ravioli with Gold Apple Juice

Cold-Smoked Horse Mackerel

Mojito Candy > Rice Paper–Wrapped Mojito Gelée

Pokkies and Paper > Japanese Breadsticks and Edible Flavored Paper

Sizzling Ceviche

Moët & Chandon Millésimé Blanc 1999
Assorted Anchor Steam Beers

Dinner

Big-Eye Tuna Sashimi with Ponzu-Truffle Vinaigrette and Feta Foam
Cloudy Bay Sauvignon Blanc 2005

Eggs, Bacon, and Toast > Duck Egg Tempura with Crispy Suckling Pig, Brioche, and Truffled Potatoes
Château La Nerthe Châteauneuf-du-Pape 2004

Lobster and Razor Clam Tom Yum Noodles with Lemongrass Sauce
Domaine Chandon Reserve Chardonnay 2004

Kobe Beef with Braised Veal Tongue, Japanese Exotic Mushrooms, Beef Demi-Glace, and Wasabi Air
Cape Mentelle Cabernet Sauvignon 1999

White Chocolate and Pepper Bavarois with Strawberry Consommé–Cream Cheese Ice Cream
Veuve Clicquot Reserve Demi-Sec NV

Scharffen Berger Hot Chocolate with Snickers-Flavored Whipped Cream
Anchor Steam Anchor Bock Beer