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  • Baleen NewYear'sEveChef'sTastingMenu

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    The document provides the menu and pricing for a New Year's Eve chef's tasting dinner at $65 per person or $95 with wine pairings. The 5-course tasting menu includes an amuse bouche of cheese and salami, wood roasted scallop with Thai curry coconut milk, cauliflower blue crab bisque, braised New Zealand lamb shank, and a holiday trio dessert. Each course is paired with a different California or international wine.

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    The document provides the menu and pricing for a New Year's Eve chef's tasting dinner at $65 per person or $95 with wine pairings. The 5-course tasting menu includes an amuse bouche of cheese and salami, wood roasted scallop with Thai curry coconut milk, cauliflower blue crab bisque, braised New Zealand lamb shank, and a holiday trio dessert. Each course is paired with a different California or international wine.

    Copyright:

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    15 views1 page

    Baleen NewYear'sEveChef'sTastingMenu

    Uploaded by

    api-50059068
    The document provides the menu and pricing for a New Year's Eve chef's tasting dinner at $65 per person or $95 with wine pairings. The 5-course tasting menu includes an amuse bouche of cheese and salami, wood roasted scallop with Thai curry coconut milk, cauliflower blue crab bisque, braised New Zealand lamb shank, and a holiday trio dessert. Each course is paired with a different California or international wine.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    New Year’s Eve 2010

    Chef’s Tasting Menu


    $65.00

    with wine pairings

    $95.00

    Amuse Bouche

    Farmstead Cheese and Duck Salami


    Chutney, Honeycomb and Pickled Onion
    Francis Coppola, "Sofia" Sparkling Wine, Napa Valley, NV

    Second Course

    Wood Roasted Day Boat Scallop


    Thai Curry Coconut Milk, Morro Bay Lime Caviar
    BALEENsandiego

    Laird, "Cold Creek Ranch" Pinot Grigio, Napa Valley, 2009

    Spring Hill Farms Quark Crepe with Bordeaux Spinach Salad


    Pomegranate Seeds, Corn Nuts, Warm Pancetta Maple Vinaigrette
    Rosenblum, "Kathy's Cuvee" Viognier, California, 2008

    Third Course

    Cauliflower Blue Crab Bisque


    Pork Belly Crackling, White Truffle Oil
    Sonoma Cutrer, "Russian River Ranches” Chardonnay, Sonoma County, 2008

    Fourth Course

    Braised New Zealand Lamb Shank


    Garlic Chive Papardelle, King Trumpets, Baby Artichokes
    Blistered Tomato and Rain Water Madeira Jus
    Newton, Claret, Napa Valley, 2007

    Seared Ahi Tuna


    Black Beluga Lentils, Sea Beans, Wasabi Peas
    Tomato Ginger Emulsion, Myer Lemon Oil
    Domaine Chandon, Pinot Noir, Carneros, 2007

    Dessert

    Holiday Trio
    Eggnog Brule, Mocha Torte with Grand Marnier Syrup and Cassis Gelee
    Royal Tokaji, "Five Puttonyos", Hungary, 2006

    Chris Kindig Megan Reichman


    General Manager Chef

    Guided by Principles of Sustainability

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