Passed hors d'oeuvres and canape's
wine: Rancho Zabaco Sauvignon Blanc, Russian River
1st Course: Smoked sturgeon with pinot gris sabayon and macerated lumpfish caviar, garnished with chives and chopped cooked egg white and yolk.
wine: R.Z. Pinot Gris, Russian River
2nd Course: Black bear confit-style on soft polenta with black current demi and caramelized red onion.
wine: R.Z. Syrah, Dry Creek Valley
3rd Course: Arugula salad with seared, marinated duck breast, lightly dressed with red wine vinaigrette topped with poached apples with a gratinee' of house-made farmer's cheese.
wine: R.Z. Zinfandel, Dancing Bull
4th Course: Quartet of pork. Shank topped with pesto, wrapped in crepinette and braised, grilled tenderloin medallion, Braised loin back ribs, and house-made sausage; natural sauce for all. Served with braised savoy cabbage, haricot vert and baby green-top carrots.
wine: R.Z. Zinfandel, Heritage Vines
Dessert: Terrine of chocolate garnished with diced blackberry gelee', chocolate mousse, white chocolate and a chocolate and black pepper tuile.
wine: R.Z. Zinfandel, Dry Creek Valley
Had Wednesday through Friday afternoon to prep it and the restaurant is open for lunch and dinner. On Wednesday, one of the cooks (there are only 2 full-time cooks at this club, plus me working on-call; the sous chef was on vacation) was 3 hours late and the dishwasher couldn't make it in. Thursday, again no dishwasher and the cook that was late couldn't make it. Friday, the dishwasher made it but had to leave at 10:00. The 4th course and the dessert were beasties to plate. It was still fun.