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september_2017

September 2017

first course

Nightshade
Chilled Heirloom Tomato Coulis
Dungeness Crab Quinoa, Fines Herbes Crème Fraiche, Cucumber and Steelhead “Caviar”

Chef’s Notes: The solanaceae family of flowering plants have long had a both nurturing and nefarious relationship with the peoples of the world, and every summer we celebrate one of its most famous, the tomato. Originating in Mesoamerica and finding its way to the “Old World” via Spain, the tomato has taken root in every cuisine of the world. In celebration of this rich heritage, we present our chilled heirloom tomato coulis. With hints of saffron, it’s paired with nutty quinoa, rich Dungeness crab, and a tangy and herby crème fraiche to perfectly complement the sweet summer tomatoes. It’s been a long hot summer – now enjoy.

house flight

2016 Haarmeyer Chenin Blanc, St. Rey, Sutter Ranch Vineyard, Clarksburg

Pairing Notes: The chilled heirloom tomato coulis calls for a wine that is lean and crisp. The Dungeness crab quinoa gives way to aromas of crushed oyster shell, lemon peel, and cilantro. The Steelhead caviar is complemented by the wine’s chalky minerality. It’s not often that we find such great wine produced in our backyard. As such, we are proud to present the Haarmeyer’s as your first wine!

reserve flight

2014 J.K. Carriere Rosé, Glass, Willamette Valley, Oregon

Pairing Notes: There’s nothing better than a great glass of Rosé and chilled tomato soup with seafood. This glass is redolent with fresh fruit and ocean spray. Seasoning from the French oak barrels will add depth to the dish, highlighting some of the spices and making the caviar really stand out.


second course

Summer in Piedmont
“Carpaccio” of Smoked Pork Tenderloin
Avocado, Tonnato, Celery Hearts, Crispy Potatoes and Summer Radishes

Chef’s Notes: With visions of Alpine wild flowers stirring our thoughts, we bring you a classic Italian Piedmontese summertime dish…with a twist, of course. Classically paired with veal, we take the liberty of using local heritage breed pork loin smoked with applewood. Paired with shaved celery hearts, avocado, and a rich tonnato sauce, redolent with capers, mustard, and roasted shallots, we take the dish in a decidedly California direction.

house flight

2012 Wenzlau Pinot Noir, Sta. Rita Hills

Pairing Notes: This treat pays homage to the “Carpaccio” of Pork Tenderloin. The Celery Hearts and Summer Radishes are lifted by a bouquet of dried cherries and herbs. The wine is lighter bodied and features a nice acidity, making it a perfect match for the Tonnato sauce. The palate finishes elegantly, dancing off of your taste buds.

Somm's Notes:

reserve flight

2015 Selbach Oster Riesling, Kabinett, Mosel, Germany

Pairing Notes: The smoked Pork tenderloin has a lovely companion in this off-dry Riesling. The wine is pure, sophisticated and has a delicate allure about it. The wine gives way to the salty notes of the Tonnato sauce, alongside the creamy notes of avocado.


third course

Rhode Island Greening
Pan Roasted Sea Scallop
“Foothill” Apples, Sake-Miso Beurre Blanc, Button Chanterelles and Sorrel

Chef’s Notes: Originating around 1650 in Green’s End, Rhode Island, the first Greenings Apple trees were allegedly grown by a tavern operator, Mr. Green. Green was known to give visitors a scion of the unique tree, so as to spread its cultivation. As we turn our attention to Apple Hill in the foothills of our Sierra Nevadas, the source of our crisp apples for our September menu, it should be noted that the oldest tree in these is orchards is none other than a Greening. Pairing these country-wide travelers with butter basted scallops, lemony sorrel, chanterelles, and piquant miso beurre blanc, we’d like to thank Mr. Green for his worthy endeavors.

house flight

2014 Tiki Sauvignon Blanc, Marlborough, New Zealand

Pairing Notes: We are pleased to present this glass that is destined to quickly become a favorite. The lemony sorrel and “Foothill” apples are accompanied by a powerful nose of peach, Meyer lemon, and grapefruit. The scallops and sake-miso beurre blanc are met with an excellent mouth feel and texture that lead to a lingering finish, enhanced by vibrant acidity.

reserve flight

2013 Salwey Pinot Gris, Oberrotweiler Eichberg GG, Baden, Germany

Pairing Notes: A Grand Cru to remember, this Pinot Gris is wonderful and showcasing yellow plum, star fruit, zesty citrus and raw nuts. The sweet scallop paired with the wine is electric! The sauce incorporates itself, and the earthy tones from the button mushroom are a home run.


fourth course

On the Hunt
Beef Tenderloin a la Chasseur
Sweet Corn Ravioli, Shiitake Mushrooms, Heirloom Tomato and Herbs de Provence

Chef’s Notes: As the nights start to just chill, harvest-time is just around the corner, and hunting season is upon us, it’s time for “Hunter’s” Beef. Garnering its name from hunters gathering mushrooms while returning from the hunt, this classic mix of tomatoes, herbs and foraged ingredients is a perfect foil for our succulent beef tenderloin. Riding atop this unctuous and savory pairing is a delicately sweet corn ravioli, adding perfect complement. Happy hunting!

house flight

2014 Mad Hatter Red Blend, Napa Valley

Pairing Notes: Made by Philippe Melka, this beautiful red is primarily Cabernet Sauvignon. Ripe red cherries mingle with blackberries, harmonizing with the Sweet Corn Ravioli and Herb de Provence. The Shitake Mushrooms and Heirloom Tomato are met with brown baking spices and a hint of juniper. The Tenderloin itself is rewarded with tannin that have a soft approach, full body, and elegant finish.

reserve flight

2006 Muga Tempranillo, Prado Enea, Gran Reserva, Rioja, Spain

Pairing Notes: This Producer is amongst the few that have their own cooperage. The wines are aged for three years in barrel and then three years in the bottle. This Tempranillo is loaded with ultra-fine tannins, vanilla, tobacco, plums and prunes. It is a perfect combination to the mixture of tomatoes and mushrooms.


dessert

A Rose by any Other Name
Candied Magenta Peach
Coconut Cake, “Thai Curry” Sorbet and Pineapple-Vanilla Compote

Chef’s Notes: A rose by any other name…is a peach! Residing in the same genus as the rose, almond and plum, we are taken by the peach, this sweet beauty of summer. Stunning Magenta peaches are lightly candied and served alongside a tangy pineapple and vanilla compote. Finishing off with creamy coconut sorbet, and hints of Southeast Asia, we can’t think of a better way to celebrate September. Bon appetit!

house flight

2014 Husch Late Harvest Gewurztraminer, Anderson Valley

Pairing Notes: For your Candied Magenta Peach, we showcase this Late Harvest treat. The wine features a touch of Botrytis and is loaded with flavors of dried apricot, orange marmalade, and honey that complement quite literally all elements of this dish. The sweetness of the wine is brought to balance with a brilliant acidity.

reserve flight

2015 Taille Aux Loups Chenin Blanc, Moelleux, Montlouis Sur Loire, France

Pairing Notes: Chenin is a truly diverse grape, and here we get to enjoy it in its sweetest form. Dessert wines are never on anyone’s radar but this is a knockout. Sweet fleshy fruits that will go hand in hand with the dense coconut cake and flutter alongside the peach compote and coconut sorbet. Cheers!

september_2017.txt · Last modified: 2017/09/26 06:08 by eric