This dinner was planned over a month ago. The menu was designed by the restaurant's chefs and sommelier to pair with the three wines Niles collected. A minor setback: one guest doesn't take sugar, another is allergic to nuts and just turned vegetarian this year. A couple of substitutions were arranged, and we all left happy after midnight.
Amuse bouche
(mushroom soup comes in espresso cups offered by the chef, hence not on the menu).
*
Caviar & Oysters
Quail eggs topped with Osetra Caviar & Virginica Oysters with raspberry mignonette. 3 piece each. (The oysters are better without the sauce.)
2000 Schramsberg "J. Schram" brut, Napa Valley, CA
*
Canlis Salad
romaine, bacon, Romano, mint, oregano, olive oil & lemon juice.
(Unexceptional, but goes very well with the sparkling wine.)
*
Cucumber Shiso Sorbet
(Awesome)
*
American Wagyu Tenderloin
Kobe-style beef topped with seared foie gras, accompanied by soy-madeira glazed mushrooms.
(Excellent. I have to request some bread to clean the jus on my plate.)
2002 Shafer "Hillside Select" Cabernet Sauvignon, Napa Valley, CA
*
Serra de Estrela Cheese
Sheep cheese with nutty fruit compote and micro-green salad.
*
Pear, Hazelnut, and Thyme
Hazelnut brown butter cake, poached pears & thyme ice cream, pear consommé.
2006 Bonny Doon "Beeswax vineyard" Le Vol Des Anges, Arroyo Seco, CA
*
Executive chef Aaron Wright
Wine director Nelson Daquip
