Two Chefs and a Table Valentine’s Menu
Amuse Bouche: New York
Kusshi oyster, quince mignonette, radish & chives
Chateau Gaudrelle Vouvray 2010
First Course: Paris
Citrus cured salmon & beet carpaccio: frisée, lemon cream cheese, seed mustard
Château Val Joanis 2009 Roussanne
Second Course: Rome
Wild pacific mushroom soup: brandy cream & truffle oil
Rainoldi 2008 Nebbiolo
Third Course: Sydney
Foie gras parfait: sour cherry gelée, cioppoline onion, fresh baguette
Wakefield Estate 2009 Cabernet Sauvignon
Fourth Course: Buenos Aires
Beef tenderloin: pan fried gnocchi, roasted vegetables & red wine jus
or
Olive oil poached sablefish: risotto, asparagus, braised leeks, microherb salad
Bodega Dante Robino 2009 Bonarda
Dessert: Barcelona
Dark chocolate terrine: creme anglaise and salted caramel
Bodegas Hidalgo Pedro Ximenez Sherry “Triana”
Cost $75/pp (tax and gratuity not included)
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