Sunday, October 29, 2006

Inside the Kitchen--Grand Cru Dinner menu

My full report on the dinner, here.

Tuna Sashimi, Golden Oesetra Caviar, Geoduck Lemon Terrin
Chef Ron Siegel, The DIning Room, The Ritz-Carlton, San Francisco
2000 Trimbach, "Cuvee Frederick-Emile" Riesling, Alsace, France

Monterey Bay Abalone in its own Bouillon, Foie Gras
Chef David Kinch, Manresa, Los Gatos
2004 Domain Christian Moreau, "Les Clos," Chablis, France

Butter Poached Lobster wtih a Fricassee of Fall Vegetables
in a Mini Pumpkin with Sea Urchin Broth
Chef Roland Passot, La Folie, San Francisco
2003 Jacques Gagnard-Delagrange, Batard Montachet, Burgundy, France

Roasted Colorado Lamb Loin and Braised Lamb Cheek Cannellonis
Chef Hubert Keller, Fleur de Lys, San Francisco
2002 Chateau Haut Brion, Graves, France

Bleu D'Auvergne with Endive, Dried Pears and Spiced Walnuts
Chef Aaron Zimmer, Navio at The Ritz-Carlton, Half Moon Bay
1994 Chateau Haut Brion, D'Yquem,

French Butter Pear Nage
Pain d'Epice Ice Cream, Creme Fraiche
Smoked Chocolate Plaque
Vanilla, Coconut and Aged Rum Pearls
Petit Fours
Chef William Werner, The Ritz-Carlton, Half Moon Bay
1977 Dow's Port


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