Saturday, January 31, 2009

Chef's Menu aka "Dinner for Six"

We featured a five course "Chef's Menu" along with regular service tonight. Over a third of the guests had the "prixe fixe" dinner. As expected we learned alot of lessons our first night out. I really wanted to visit the diners this evening but was just too damn busy. I hope to hear feedback.

Here is the run down. (Click the photo for close-ups)

Amuse
Sweet pineapple, ripe strawberry, micro Thai basil, linen smoked sea salt, 25 year old balsamic syrup.



Soup
Lobster bisque, smoked wild golden char roe, tobiko.
Catena Alta Chardonnay, Argentina, 2006


"Maki" Salad
spring greens, golden pea shoots, petite red amarinth, petite southwest herb blend, tuna tataki, creamy sesame, parsley oil.



Texas Bobwhite Quail
Handmade paperadelle, truffle cream, aged Bel Goioso Parmesan, spinach.
Terra Andina Reserva Carmenere, Chile 2005


Twin Akaushi Kobe Medallions
Foie gras, shredded Burgundy truffle, crushed potatoes, foie gras infused demi, root vegetable.
Merryvale Cabernet Sauvignon, Napa, 2006


Trio
Banana cream pie, flourless chocolate, sauces, green apple sorbet(Not pictured).
Trefethen Late Harvest Riesling, Napa

2 comments:

Anonymous said...

The dinner looks great, Scott. That's a good deal for $75 especially considering that wine was included.

Where did the foie come from?

What did you think of the Carmenere? I have never found one that has particulary impressed me. Interesting pairing that with the quail.

Dave Risch

Scott Sebastian said...

I was thinking more of the pasta with the pairing. I knew the quail wouldn't get in the way. The meatier Bobwhites did well. (IMO)
(I hope to hear feed back.)

In the Door ATM, will get bet back to you on the FG when I get back.