Lytwyniuk Friends Auction Dinner
Saturday, September 21, 2019
Dinner for 10 people
Appetizers to Start
- Bruschetta of Bitter Greens Pesto and Charred Baby Artichokes (substitute basil/oil puree for non-dairy guests)
Roasted Tomato, Grilled Sourdough Bread, Pickled Fennel - Tataki Marinated Jackfruit Spring Roll
Rice Paper Wrap, Cabbage, Radicchio, Bergamot Aioli
Wine Pairing: Ransom “Sunnyside Vineyard” Riesling, Willamette Valley, Oregon ‘17
Coursed Dinner
- Pan-Roasted Lamb Sweetbreads
Ranui Gardens Wild Greens, Traditional Mole, Torpedo Onion, Sprouts, Orchid- Wine Pairing: Idlewild “Flora + Fauna” Rose, Mendocino County ‘18
- Chilled Roasted Winter Squash and Pumpkin Bisque
Chive Oil, Pickled Celery, Wasabi Peas- Wine Pairing: Anko Torrontes, Salta, Argentina ‘17
- Wine Pairing: Inama Soave Classico, San Bonifacio, Verona, Italy ‘18
- Shallow-Poached Wild Alaskan Halibut
Pea Tendrils, Zucchini, Leeks, Ras Al Hanout, Murcott Mandarins, Saffron Fish Fume Sauce, Micro Greens, Grain Couscous, Chanterelle and Bunshimeji Mushrooms- Wine Pairing: Henry Fessy Morgon Beaujolais “Les Tourelles”, France ‘15
Dessert
- Olive Oil Cake
Orange Zest, Local Plum Compote, Fresh Basil, Candied Walnuts, Greek Yogurt- Wine Pairing: Cleto Chiarli “Grasparossa Di Castelvetro Amabile” Lambrusco, Italy NV