David and Sherry Kirchheimer Holiday Party ’13
Friday, December 27, 2013
Savory
Chilled Poached Thai White Prawns
Fermented Mung Bean Salad, Sweet Chile Dressing
Demitasse of Cauliflower and Green Mirasol Pepper Bisque
Chive Oil, Pepitas
Fennel-Cured Scottish Salmon Gravlax
Preserved Lemon Creme Fraiche, English Cucumber, Sprouts
Heirloom Carrot Salad
Honey Wine Vinegar, Cilantro, Daikon Radish
Slow-Braised Canyon Meadows Ranch Beef Shoulder Slider
Red Cabbage “Slaw”, Radishes, Multi-Grain Bun
Roasted Baby Bliss Potatoes
Caramelized Onion Jam, Crispy Bacon, Herb Sauce
Roasted Vegetable Brochette
Crookneck Squash, Chinese Eggplant, Cherry Tomatoes, Turnips, Cumin-Mustard Vinaigrette
Sweet
“Broken-Down Apple Pie”
Roasted Braeburn Apples, Cajeta (Goat’s Milk Caramel), Candied Walnuts and Almonds, Grey Salt
Miniature Drake Farms Goat’s Milk and Valrhona Cocoa Panna Cotta
Blackberry Compote, Crumbled Gingersnaps
Tuscan-Style Olive Oil Cake
Orange Zest, Rosemary Chantilly
Wine Pairings:
Chateau Musar ’09, Orin Swift Abstract ’12, Illumination Sauvingon Blanc ’12, Flowers Chardonnay ’12