Dinner party menu

[buonaboy]

I just served this menu Saturday night to a 12 person private function
All of the Produce came out of my friends organic garden, he puts these dinners on with me and does the service. Due to this nonexistent spring we're having in Seattle, produce was limited
-The pork loin was also cured by me.
-I buy the gelato from a friend's shop

I figured it was about time to let everybody tear apart one of my menus

Apertivo

Il Sardinian:
A light aperitif of Chinato Amaro, muddled with lemon
and a sugar cube
On the rocks,with a float of Prosecco
-served with handmade fennel parmesan crackers


Antipasti

Cured organic pork loin with pickled baby radish and olive oil

____________

Heirloom greens and pea vines, with poached egg and Chardonnay vinegar, dusted with black lava salt

Monchiero Carbone, 2006 Roero Arneis


Pasti

Dungeness crab and potato filled "Nicchi" ravioli with spring onions and a sorrel butter sauce
(White wine from previous course carries over)


_____________

Seared quail breast atop a rhubarb-mint "farrotto" , Quail demiglace and garnished with borage flowers

Woodward Canyon, 2002 Merlot (Washington Merlots are like no others, they kinda kick a@@!)


Secondi

Roasted wild boar tenderloin with a truffled-parsnip puree, oregano-salsa verde and flash seared broccoli rabe leaves
(the hosts were building developers, They wanted to be sure there was some type of "meat and potatoes" aspect to the main course"

Castello di Verduno, 1999 Barolo


Dolce

Panino Del Gelati

(choux paste puffs, with chocolate-cayanne, taro root and strawberry gelati)

Critiques welcome,
-ciao

[shroomgirl]

when's dinner?

beautiful. dungeness crab yummmmy.

[chrose]

I second that! That is a very interesting, and eclectic sounding menu. Sounds very over the top but with one foot on the ground. Nicely done!