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)

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

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

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