Mark Galbraith 50th Birthday Dinner
Tuesday, August 3, 2010 @ the Quinlans

Duet of Seafood
Wild Sockeye Tartare, Smoked Tomato, Petite Red Daikon Sprouts
Pacific Wild Sablefish Crudo, Cucumber-Fennel Salad, Bergamot Oil
Nino Franco Prosecco di Valdobbiadene NV, Italy
Fisher Unity Rose ’09, Napa

Handmade Ricotta-Lemon Gnocchi
Arugula-Tarragon Pesto, Pecorino Fulvi
Domaine Vincent Delaporte Sancerre “Chavignol” ’08, France

Chilled Utah Sweet Corn Bisque
Feta, Caramelized Sweet Red Onion, Fennel Oil
Jean-Marc Brocard Chablis Premier Cru ’07, Montee de Tonnerre, France

Roasted Local Beets
Crumbled Almond Brittle, Greek Yogurt, Beet Greens, Sel de Guerande
Pasanau “Ceps Nous” Priorat ’08, Spain

Wood Oven Roasted Dry-Aged New York Steak
Foie Gras Compound Butter, Quinoa, Braeburn Apple, Garlic Chives
Vietti Barolo “Castiglione” ’05, Piedmont, Italy

Local Goat’s Milk Custard Tart
Summer Berry Compote, Thai Basil
Domaine Vincent Careme Vouvray Moelleux ’05, France

Tequila Flight
Vida Tequila Silver, Corralejo Reposado, Sauza Tres Generaciones Anejo

Firestone Walker Union Jack IPA, Sierra Nevada Bigfoot Barleywine Ale,
Anderson Valley Brewing Company Summer Solstice “Cerveza Crema”,
Wasatch Brewing Devastator Double Bock

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