Fred Eric-Nass Birthday Celebration Tasting
Sunday, January 1, 2017
Dinner for 12 people
Yummy Things to Share
- Black Angus Beef Tartare
Capers, Cornichons, Burgundy Mustard, Shallot, Sprouts and Rabbit Liver and Heart Pate served with Caramelized Onion Jam, Pickled Red Cabbage, and Sourdough Crostini- Wine Pairing: Jean Dumangin “Carte d’Or Heritage” Brut Champagne Premier Cru, France NV
Dinner
- Carrot Tzimmis “Tarte”
Puff Pastry, Bergamot Aioli, Micro Greens- Wine Pairing: Elk Cove Vineyards Pinot Gris, Willamette, Oregon ‘14
- Pan-Seared Dayboat Scallops
Sake Kasu Marinade, Avocado, Watermelon Radish Kimchi, Scallop Pan Jus- Wine Pairing: Marco Felluga “Molamatta” Bianco, Collio, Italy ‘13
- Cinnamon-Spiked Shiitake Mushroom Bisque
Roasted Exotic Mushrooms, Herb Oil, Pepitas- Wine Pairing: Chateau de Sours Bordeaux Rose, France ‘15
- Baby Arugula and Shaved Fennel Salad
Kohlrabi, Cranberry Vinaigrette, Candied Walnuts, Chevre, Fuyu Persimmon - Roasted Montana Rabbit Loin
Forbidden Black Rice, Spicy Mirasol Pepper Cream, Pea Shoots- Wine Pairing: Vietti “Tre Vigne” Barbera d’Asti, Castiglione Falleto, Italy ‘14
Dessert
- Black Forrest Cake
- Wine Pairing: Cleto Chiarli “Grasparossa di Castelvetro” Lambrusco, Modena, Italy NV