Grilled Copper River King Salmon
Friday, May 30th, 2008Grilled Copper River Sockeye Salmon
Oakhill Organic Green Salad
2000 Medici East Vineyard Estate Reserve Pinot Noir
Grilled Copper River Sockeye Salmon
Oakhill Organic Green Salad
2000 Medici East Vineyard Estate Reserve Pinot Noir
Grilled Carlton Farms pork chops
Mixed green salad with Champagne vinaigrette
2006 Domaine Drouhin Arthur Chardonnay
Roasted leg of lamb on a bed of rosemary
Roasted root vegetables
1998 Château du Seuil Graves
Wine-braised quail with pancetta and sage
Beet salad with chèvre
2005 Mary Elke Anderson Valley Chardonnay
2005 Chehalem Stoller Pinot Noir
Minestrone soup with fresh CSA greens
Roasted Delicata squash and fennel
Red Fox multigrain bread
1998 Elke Donnelly Creek Vineyard Pinot Noir
Canapés
Amuse Bouche
Heirloom Tomato Gazpacho with Hirame And Basil
Seared Foie Gras with Pistachio Streusel Doughnut snd Cherry Compote
Langoustine with Sweet Corn, Mussel-Saffron Sauce
“Cyrus BLT”
Rib Eye of Beef with Bamboo Rice and Ponzu Sauce
A Selection of Artisanal and Farmhouse Cheeses with Breads and Fruits
Green Cardamom Ice Cream with Lychee Granite, Chilled Rosé Soup
Mignardises
2005 Chassagne-Montrachet, Jean-Marc Morey “1er Cru Caillerets”
1997 Château d’Yquem Sauternes
2005 Kosta Browne Sonoma Coast Pinot Noir
Hebrew National hot dogs with homemade pickle relish
Fried squash
2006 Kim Crawford Sauvignon Blanc
Tilapia tacos with homemade salsa, refried beans and avocado
2006 Kim Crawford Sauvignon Blanc
Baked beets on braised beet greens with blood oranges
Slow-grilled applewood Coho salmon steaks with cilantro pesto
Wild rice in black bean stock
2003 Scott Paul “Audrey” Pinot Noir
Spinach salad with Oregonzola, hazelnuts and satsuma oranges
Grand Central Campagnolo bread with Brilliat-Savarin cheese
Dungeness crab and corn chowder
2004 Eric Bordelet Poire Cider