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
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
