Tuesday, October 30, 7:00 pm
Members $125, General Public $155

Matt Storch heats up the Connecticut dining scene with his exciting New American cooking at Match—which won raves from Patricia Brooks of the New York Times for a menu that “sparkles with creativity”—and newcomer Market. The CIA-trained Storch honed his classic technique and seasonal emphasis as a protégé of Todd English.

Hors d’Oeuvre

Butternut Squash Fritters with Squash and Apple Soup Injection

Steak Tartare and Eggs with Chilled Buttermilk Hollandaise

Crab Munchkins with Banana Guacamole

Lobster B.L.T. Sliders

Nantucket Bay Scallops with Hazelnuts and Cranberries

Tiny Potato Latkes and American Caviar

Baked “Molaska” > Mozzarella di Bufala and Pesto Meringue

Schramsberg Blanc de Noirs NV
Apple Mojitos

Dinner

School of Tuna > Tuna Tartare with Passion Fruit and Raisin Cracker; Tuna Sashimi with Yuzu Truffle and Risotto Beignet; Tuna Crudo with Olive Oil, Malden Salt, and Florida Orange; and Seared Tuna with Wasabi and Watercress
Dr. Fischer Riesling 2005

Hot and Cold Hudson Valley Foie Gras > Foie Gras Torchon with Quince, Brioche French Toast, and Moscato d’Asti Jam and Seared Foie Gras with Baby Pumpkin–Ricotta Cheesecake and Pomegranate Molasses
Pomegranate Bellinis

Halibut with Concord Grape Spray, Tempura Carrots, Mashed Potatoes, and Corn, Truffle, and Nut Succotash
Kumeu River Chardonnay 2004

Squash Agnolotti dal Plin with Amaretti–Brown Butter, Parmigiano-Reggiano, San Daniele Prosciutto, and Sage
Tir Na Nog Old Vines Grenache Blend 2004

American Kobe Beef Rib-Eye with Sweet-and-Sour Oxtail and Mascarpone Wontons, Charred Baby Brussels Sprouts, Slow-Roasted Cipollini, and Pomegranate Glaze
Ridge Geyserville Zinfandel 2005

Cider–Cinnamon Crêpes with Rum-Flambéed Local Apples and Sour- Cream Ice Cream
Ste. Chapelle Riesling Icewine 2005