Our staff spread the love through a packed house all weekend long, and served up an extra-special prix fixe menu on Sunday the 14th.
The meal started with une petit hors d’oeuvre: an oyster hushpuppy with herbsaint-caviar aioli, served with a glass of sparkling Kenwood Yulupa Brut N.V.
The courses came rolling out, with wine pairings, as follows:
Sweet Crab and Fragrant Pork Dumplings,
House Pickles, Hot Mustard Sauce, Galangal-Tarragon Dipping Sauce
Paired with Schloss Saarstein Riesling, Qualitatswein, Mosel-Saar-Ruwer
Spice Market Roasted Winter Vegetable Salad
Toasted Sesame Battard, Whipped Goat Butter, Avocado, Labne, Sumac
Kanu Chenin Blanc, Stellenbosch S.A. 2008
A quick inter-mezzo: Fromage Blanc Sorbet-Ginger Float
And then entrees: a choice of...
Hazelnut Crusted Diver Scallops
Spaghetti Squash Griddle Cakes, Shiitake Chips, Pomegranate Sabayon
Paired with Foris, Pinot Noir, Oregon 2007
Or
Wood Roasted Duck Breast
Aligot Potatoes, Grilled Fennel-Apple Confit, Roasted Garlic-Parsley Pistou
Paired with Los Rocas Garnacha, San Alejandro Catatayud Sp. 2007
Or
Syrah Poached Tenderloin of Beef
Porcini Risotto, Cavalo Nero, Lemon-Truffle Butter
Paired with Barrel 27, ‘Right Hand Man.’ Syrah, Central Coast, 2007
Raspberry Liquid Caramel-Dark Chocolate Sphere
Fudge Brownie, Honeycomb Brittle, Rosemary Anglaise
Paired with Benjamin Tawny “Port” Australia
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