“Chef(s) Table”

Cocktail Hour & Dinner

one panko-crusted andouillette on brioche, creamed mustard, pear compote Cristalino Brut Cava, Spain

two pancetta-wrapped foie gras, apple sour kraut, simple honey Château la Rame, Bordeux, France 1999

three paprika shrimp, curry carrot puree, smoked créme fraîche Château Soucherie Anjou, Loire Valley, France 2007

four orecchiette, tuscan kale, roasted beets, pecorino romano Araldica Barbera d’Asti, Piedmont, Italy 2007

five brandade potato, poached egg and chili vinaigrette Terrazes Reserva, Malbec, Argentina, 2007

six braised pork belly, red cabbage, sweet onion compote, caraway lentils Franciscan Chardonnay, Napa Valley, California, 2008

seven pan-seared salmon, lobster mashed potato, demi-glace Mark West Pinot Noir, California, 2008

eight deconstructed duck shepherd's pie Boekenhoutskloof "The Wolftrap" Syrah, South Africa, 2008

nine braised oxtail, quinoa, chevre and blackberry reduction JAM Cellars Cabernet Sauvignon, Napa Valley, California, 2008

ten french toast, bleu d’auvergne Cockburn's Port, Portugal, 2003

Menu and wine pairings developed and prepared by Executive Chef Ian Van Anglen and Chef de Cuisine Paul Wilson of the KITCHEN