Events & Wine Dinners

 

St. Valentine’s Day Menu

February 14th, 2017

Four Course Menu

Eighty Five Dollars

 

Amuse Bouche

Avocado Mosaic

Caramelized Pineapple, Applewood Bacon Jam, Lime Crème Fraiche, Candied Bell Pepper

First Course

Lemongrass Infused McClendon Farm’s Butternut Squash Pave

Roasted Heirloom Carrots, Charred Scallion Pesto, Pickled Butternut Squash, Ginger Carrot Puree

Second Course

Butter Poached Maine Lobster

Parsnip Risotto, Abalone Mushroom, Pickled Pioppini Mushrooms, Sunflower Sprouts, Lobster Bisque

Third Course

A Tasting of Beef: New York Strip, Veal Cheek and Short Rib

Horseradish Pommes Mousseline, Roasted Chioggia Beets, Broccolini, Golden Beet Puree, Demi-Glace

Fourth Course

Pliable Chocolate Ganache

Malted Milk Sorbet, Frozen Chocolate Mousse, Raspberry Meringue, Freeze Dried Honey, Raspberry Coulis


New Year’s Eve 2016

Amuse

Foie Gras Tortellini

Roasted Butternut Squash Broth, Pickled Apple, Fig Marmalade, Vanilla, Sorrel

1st

Wild Yellowfin Tuna Sashimi

Haas Avocado, English Cucumber, Ruby Red Grapefruit, Black Quinoa, Mint, Cucumber Vinaigrette

2nd

Butter Poached Maine Lobster

Creamy Parsnip Risotto, Glazed Maitake Mushrooms, Lobster Bisque, Sunflower Sprouts

Snack

Curry Cauliflower Soup

Crispy Duck Confit, Golden Lentil Dahl, Pickled Cheddar Cauliflower, Ginger Yogurt, Cilantro

3rd

Confit Beeler Ranch Pork Belly

Maple Scented Garnet Yam Puree, Bacon Jam, Roasted Pineapple, Jalapeno Marshmallow, Jalapeno

4th

Wagyu Hager Steak, Short Rib Ravioli, Braised Veal Cheek

Celery Root Gratin, Heirloom Carrots, Baby Leeks, Carrot Puree, Celery Leaf, Demi-Glace

5th

Hazelnut Toffee Tort

Chocolate/Coffee Mousse, Hazelnut Semifreddo, Cocoa Nib Meringue, Nutella Soup


Wednesday November 2nd, 2016

Illahe Vineyards Dallas, Oregon

Limited Seating

Illahe Vineyards – Dallas Oregon  Five Course Prix – Fixe Dinner Menu $100++

First Course  Wild Fiji Albacore Tuna Sashimi, Avocado, Armenian Cucumber, Thai Basil, Radish, Sesame Ginger Lime Yogurt, Forbidden Rice, Togarashi

2014 Illahe Vineyards Gruner Veltliner

Second Course McClendon’s Farms Roasted Cauliflower Wedge, Cheddar & Graffiti Cauliflowers, Sweet & Sour Red Pepper, Parsley Garlic Aioli, Caper Dust, Preserved Lemon

2015 Illahe Vineyards Viognier

Third Course  Grilled Wild San Diego Chula Swordfish Javelin Parsnips, La Ratte Fingerlings, King Richard Leeks, Brussels Sprouts, Parsnip Veloute, Watercress

2014 Illahe Vineyards Estate Pinot Noir

Fourth Course  Roasted Duck Breast & Confit Duck Leg  Golden Beets, Red Quinoa, Green Kohlrabi, Fennel Jam, Red Merlin Beet Coulis, Powdered Duck Lardo, Duck Jus Lie*

201 4 Illahe Vineyards Bon Sauvage Pinot Noir

Fifth Course Squashed Cheesecake  Black Mesa Ranch Chevre, Butternut Crème Anglaise, White Chocolate Semifreddo, Cranberry Compote, Graham Cracker Crumbles

Illahe Vineyards 7 Year Tempranillo Port

 


Chula Seafood

 Five Course Prix – Fixe Dinner Menu $85

Thursday November 3rd, 2016

 

Amuse Bouche

Tuna Tasting

Wild Fiji Albacore & Yellowfin

Avocado, Peppadew Pepperonata, Scallion Ash, Jicama, Micro Cilantro

 

First Course

Ginger Cured Scottish Salmon

Armenian Cucumbers, Radish, Sesame Yogurt, Fried Rice, Thai Basil, Fried Pickles, Sango

 

Second Course

Pan Seared George’s Bank Scallops

Pork Temple Tortellini, Poached Kohlrabi, Bacon Jam, Pickled Apple, Ham Hock Consommé, Nasturtiums

 

Third Course

Brown Butter Poached Seabass

Pickled Cauliflower Mushrooms, Cauliflower Puree, Caper Berry, Parsley Leaf, Buerre Meuniere Emulsion

Fourth Course

Chula Swordfish

Roasted Golden Beets, Farro Risotto, Poached Carrots, Fennel, Carrot Orange Nage, Pistachios

Fifth Course

Squashed Cheesecake

Black Mesa Ranch Chevre, Butternut Crème Anglaise, White Chocolate Semifreddo, Cranberry Compote, Graham Cracker Crumbles

 

 

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