David and Sherry Kirchheimer Holiday Party ’13
Friday, December 27, 2013


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


“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