V&A Menu from March 25th 2010
Amuse-Bouche
Taittinger Prestige Cuvee NV
- Demitasse cup with smoked salmon, tomato salad and celery root puree
- Organic hen's egg smoked salmon custard
- Potato blini with creme fraiche, egg yolk, cornichon and caviar
- Smoked salmon panna cotta with salmon roe
1st Course
- Maine Lobster with Watermelon Radish, Kohlrabi, and Vanilla Aioli
Baileyana Chardonnay "Firepeak Vineyard" Edna Valley 2006
- Colorado Buffalo with Fennel, Honeybell Oranges and Lavosh
Lasseter Syrah Rose, Sonoma 2008
- Galilee Osetra Caviar with Traditional Garnishes $90 1/2 oz $180 1 oz
- DeSietra Osetra Caviar with Traditional Garnishes $60 1/2 oz $120 1 oz
Ciroc Vodka
2nd Course
- Diver Scallop with Florida Corn and Chorizo Sauce
Michel Redde Sancerre "Les Tuilieres" Loire 2007
- Popcorn-crusted Shrimp with Florida Corn and Chorizo Sauce (for DDad who can't eat scallops)
Michel Redde Sancerre "Les Tuilieres" Loire 2007
- Sake-Soy-marinated King Salmon with Bok Choy and Soy Beans
Kanbara "Bride of the Fox" Gohyakumangoku Junmai Ginjo, Nigata
- Wild Turbot with Toasted Capers and Meyer Lemon $30
Bisson Bianchetta, Golfo del Tigullio (DOC) Genova 2007
- Timbale of Ratatouille (made available by Chef Hunnel as requested by DDad)
Cesari Mara Ripasso Valpolicella, Veneto 2006
3rd Course
- Lobster Bisque with Vol au Vent and Vanilla Foam
Chimay Ale Peres Trappistes, Belgium
- Poulet Rouge with Mushroom-Truffle Ragout, Black Trumpet Mushrooms and English Peas
Cesari Mara Ripasso Valpolicella, Veneto 2006
- Duck Breast, Duck Sausage and Confit with Salsify and Pomegranate Sauce
Acacia "Winery Lake Vineyard" Pinot Noir, Carneros 2006
4th Course
- Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry-Bacon Vinaigrette
Trinitas "Old Vine" Zinfandel, Contra Costa County 2005
- Niman Ranch Lamb with Fresh Cannellini Bean Cassoulet
Beni Di Batasiolo Sovrana Barbera d' Alba, Piedmont DOC 2006
- Marcho Farms Veal Tenderloin, Shank and Sweetbread with Marble Potatoes and Sauce Soubise
Pirathon Shiraz, Barossa Valley 2005
- Australian "Kobe" Beef Tenderloin with Smoked Garlic Potato Puree $35
- Japanese Wagyu Tenderloin with Oxtail Jus
Benziger "Tribute" Sonoma Mountain 2006
5th Course
- 36-month Aged Parmigiano-Reggiano, Coach Farm Goat, Thomasville Tomme, Thomas Hoe Stevenson Stilton, (Fiscalini Cheddar subbed for DDad and I due to allergy)
Quinta do Crasto Late Bottled Vintage Potro 2003
- White Chocolate Gelato with Tableside Shavings and Micro Orchids
Paolo Saracco Moscato D'Asti, Piedmont 2007
6th Course
- Tanzanie Chocolate Pyramid with a Champagne-Chambord Truffle and Macarated Pomegranate Seeds
- Meyer Lemon and Blood Orange Purse with Blackberry-Violet Sherbet
- Caramelized Banana Gateau
- Vanilla Bean Creme Brulee
- Grand Marnier Souffle
- Hawaiian Kona Chocolate Souffle
Can't wait to post the reviews