Kir Royale Abricot
Tricolor heirloom tomato salad, crispy prosciutto and fig soup, Danish Smorrebrod of smoked salmon, melon with vanilla-salt.
Greco di Tufo 2007 "Cutizzi" from Feudo di San Gregorio
San Francisco Chinatown Noodle Soup
Barbera Ca Di Pian 2006 from La Spinetta
Pasta al Ragu
Voiella fusilli pasta. Neapolitan sauce (vine ripened coeur-de-boeuf tomatos peeled and seeded slow simmered with garlic, fresh basil and olive oil) combined with a reduction of homemade ground italian sausage (porc and veal) topped with Grana cheese from Emilia-Romagna and "Primo" olive oil from Frantoi Cutrera at Monte Lauro in the Monti Iblei region of Sicily.
Barberesco La Gallina 1996 from La Spinetta
Costeleta di Maiale Tartufato
marinated grilled porc cutlets in truffle sauce with an apple-truffle puree, slow roasted root vegetables (turnips, potatoes, carrottes des sables) in a beef-stock bone marrow reduction
Passito di Pantelaria 2003
Cheese: Blue Cheese Paté
Bleu d'Auvergne et Bleu des Causses, olive oil, dates, apricots, sultana raisins , dried cranberries and cashews
Gaillac 1983 Vin de l'Oubli
Dessert: Trio de désserts
coconut lemon cream blintzes, honey-sweetened ricotta stuffed dates, semisweet red velvet cake (chocolate-beetroot) in a spicy-cinnamon-pepper-strawberry sauce.
Café: vanilla tea from Mauritius with Lebanese pastries from Taj Al Moulouk pastry shop in Beirut
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