amuse

Chicken Liver Mousse Profiteroles
 
first course

Fried Oyster
whipped créme fraiche & caviar, celerey root/apple slaw, pickled red onion, pink peppercorn & herbs

1990 Erhard Riesling, Spatlese, Rheingau Germany

 
second course

Pan-Seared Sea Scallops
herbed red quinoa, truffle butter sauce & crispy butternut squash ribbons

1997 Barrel 27 High on the Hog, Paso Robles, CA

 
third course

“Surf and Turf”
 rib eye steak with port wine sauce, butter-poached Red Hook Lobster Pound–Lobster, potato-leek gratin, crispy shallots, kale

2008 The Red Hook Winery Chardonnay, Jamesport Long Island, NY & 2006 Gros Freres et Soeurs Hautes Cotes de Nuits, Burgundy, France

 
desserts

Chilled Chocolate Mousse
 lady finger cookies, frangelico, raspberry coulis

2008 Noceto Michelotti Moscato d’Asti

 
© The Good Fork