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  • Tasting Menu

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    This document outlines a 6 course tasting menu that includes dishes such as seared foie gras and caramelized pear, white truffle oil infused egg salad, and blue cheese and tarragon stuffed pork tenderloin. Each course is paired with a specific wine, such as a 2006 Maddalena Muscat Canelli with the foie gras. The menu concludes with a chocolate hazelnut torte. The total cost for the tasting menu is $75 with an additional $30 option to include wine pairings for each course.

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    This document outlines a 6 course tasting menu that includes dishes such as seared foie gras and caramelized pear, white truffle oil infused egg salad, and blue cheese and tarragon stuffed pork tenderloin. Each course is paired with a specific wine, such as a 2006 Maddalena Muscat Canelli with the foie gras. The menu concludes with a chocolate hazelnut torte. The total cost for the tasting menu is $75 with an additional $30 option to include wine pairings for each course.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    6 views1 page

    Tasting Menu

    Uploaded by

    eatlocalmenus
    This document outlines a 6 course tasting menu that includes dishes such as seared foie gras and caramelized pear, white truffle oil infused egg salad, and blue cheese and tarragon stuffed pork tenderloin. Each course is paired with a specific wine, such as a 2006 Maddalena Muscat Canelli with the foie gras. The menu concludes with a chocolate hazelnut torte. The total cost for the tasting menu is $75 with an additional $30 option to include wine pairings for each course.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    tasting menu

    Amuse Bouchee

    1st Seared Foie Gras & Caramelized Pear


    2006 Maddalena, Muscat Canelli – Paso Robles

    2nd White Truffle Oil Infused Egg Salad, Topped with Shaved Umbrian Black Truffle
    2005 Tres Pinos, Viognier - Colchagua Valley, Chile

    3rd Seared Ono a top a Daikon Radish and English Cucumber Salad
    2007 Cotes du Ventoux, Rose – France

    4th Blue Cheese and Tarragon stuffed Pork Tenderloin, Apricot and Raisin Couscous
    2005 Graziano, Zinfandel – Mendocino County

    5th Imported and Domestic Cheese Board


    House made Crackers, Kiln Dried Mojave Raisins on the Vine
    2005 Shoofly, Shiraz - Australia

    6th Chocolate Hazelnut Torte with Florentine Shard and Orange Zest Whipped Cream
    DelaForce, 10 year old Tawny Port

    Tasting Menu $75 :: Wine pairing $30

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