Chad Swenka Top Shelf Holiday Degustation Menu
Friday, December 27, 2019
Dinner for 10 people
Appetizers to Share
- Tataki-Marinated Jackfruit Spring Roll
Rice Paper Wrap, English Cucumber, Green Cabbage, Radicchio, Sweet Chile Dipping Sauce - Braised Kale and Roasted Exotic Mushrooms
Belgian Endive, Coriander, Ricotta, Pomegranate Seeds - Wine Pairing: Jean Lallement et Fils Brut Champagne Grand Cru, Verzenay, France NV
6-Course Tasting Menu
- Crudo of Fresh Hamachi
Shishito Pepper Mignonette, Bergamot Aioli, Edible Orchid, Fennel Relish, Pepitas- Wine Pairing: Joseph Phelps Sauvignon Blanc, St. Helena, Napa Valley, California ‘18
- Red Curry and Crab Pasta
Angel Hair, Red Curry Shellfish Cream, Pea Sprouts, Lump Crab, Chives, Red Tobiko, Crispy Shallot- Wine Pairing: Domaine Louis Latour Corton-Charlemagne Grand Cru, Burgundy, France ‘15
- Roasted Winter Squash, Pumpkin and Galangal Bisque
Basil Oil, Wasabi Peas, Ground Sumac- Wine Pairing: E. Guigal “La Doriane” Condrieu, Rhone, France ‘16
- Green Papaya-ish Salad
Baby Arugula, Carrot, Watermelon Radish, Kohlrabi, Pyne Farms Braeburn Apple, Homemade Seasoned Rice Vinegar, Fish Sauce, Toasted Cashews- Wine Pairing: Domaine de la Mordoree “La Dame Rousse” Rose, Tavel, France ‘18
Mango Sorbet with Fresh Cantaloupe
- Confit Leg of Muscovy Duck OR Smoked Eggplant Ratatouille
Jasmine Rice, Lime Essence, Cranberry-Duck Reduction, Micro Greens- Wine Pairing: Domaine Jacques Prieur Corton-Bressandes Grand Cru, Burgundy, France ‘10
Dessert
- Hibiscus-Poached Anjou Pear
Local Plum Compote, Coconut Milk Ice Cream, Spiced Pumpkin Bread, Fresh Thai Basil, Steel Cut Oat Crumble- Wine Pairing: Cru D’Arche-Pugneau Sauternes, France ‘15