Dessert Project #4 Menu

Sunday, May 27th, 2012

 

savory

 shrimp and corn

 Vouvray Pétillan Brut, Domaine Huet, 2007, Loire Valley

 

soft shell crab • fava • green curry

 Grüner Veltliner Smaragd, Alzinger, Loibner Mühlpoint, 2009, Wachau

 

duck huarache • morel mole • pea

 Beaujolais Villages [Gamay], Damien Coquelet, 2010, Beaujolais

 dessert

 banana tart tatin • morel ice cream • rhubarb • pea

 Savannah Verdelho, Rare Wine Company & Vinhos Barbeito, NV, Madeira

 

green strawberry • green almond • crispy tarragon mousse

 Bigarò [Brachetto & Moscato], Elio Perrone, NV, Piedmont

 

smoked chocolate • beets • spring blossoms

 Tawny, Quinta do Infantado, NV, Porto

 

Savory courses featuring:

 Chef Steven Cak of Parkside, Backspace, Olive & June

Chef Philip Speer of Uchi Restaurants

Chef Plinio Sandalio of The Carillon

 Dessert courses featuring:

 Chef Jodie Elliot of Foreign & Domestic

Chef Callie Speer of Swift’s Attic

Chef Janina Amezcua of Trace

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