Autumn in CA

Lasagnette with Porcini Sauce
Braised Rabbit with Apricot and Pomegranate
Chard with Lemon Zest
Pumpkin Compote with Figs

Provence

Salade Nicoise

Northwest France

Leek Pie - Flamiche
Roast Pork Loin with Prunes and Creamed Celery root Puree - Longe de Porc aux Pruneaux, Mousseline de Celeri Rave
Flamed Poached Pears and Almond Tile Cookies - Poires a la Diable, Tuiles aux Amandes

Warm night in the Garden

Chilled Butternut Squash Soup with Parmesan and Roasted Sage
Weingut Prinz von Hessen 2001 Reisling

Organic Spring Greens, Candied Walnuts, Triple Smoked Bacon and Bosc Pear with Maple Balsamic Vinaigrette
Quails Gate 1998 Pinot Noir

Seared Salmon with hot & sour cucumber

fusion

Roasted Monkfish in Plum Wine Sauce, served with aromatic rice and steamed baby bok choy or asparagus

Italian

Minestrone soup
Chicken Genovese Tender Medallions of Chicken
Seafood risotto with fresh asparagus and wild mushrooms
Tiramisu

Steak

Ceasar salad with Parmesan croutons
Potato leek soup garnished with an herbed crème fraiche
Seared New York strip

Chinese

Chicken Beef and Pork pot stickers (Guotieh) with a sesame dipping sauce
Spiced Cauliflower Soup glazed with a Curry Sabayon
Steamed Sea Bass served with a soy black bean sauce

Hors D'oeuvres Menu

Recommended wine with oysters is white wine such as Muscadet or Sancerre.

Vietnamese rice paper spring rolls rolled with shrimp, cilantro, carrot, lettuce, bean sprouts and mint served with a nuoc cham dipping sauce.

Assorted sushi rolls with wasabi and pickled ginger

Curried coconut chicken satay served with a pineapple mango relish.

Beef yakitori with shitake mushrooms and green onion.

Garlic and parmesan toasted bruchetta topped with heirloom tomato and basil drizzled with balsamic vinaigrette.

Vegetable frittata served with hummus and black beans.

Asparagus wrapped in prosciutto topped with a lemon herb vinaigrette.

LOW-CARB MENU

Caribbean

Crab Cakes with Sweet Chili Dipping Sauce
Mango Margaritas
Prawns with a Mango Pineapple Salsa served in a chilled Martini Glass
Jacob’s Creek 2001 Semillion Chardonnay

Diner menus

How to buy or cook foie gras
How to serve foie gras
Foie gras can be served as a first or main course. If you serve it as first course, remove it from fridge 20 minutes before serving it. Slice it and eat it on a slice of bread (toast, baguette). Do not spread it. Quantity per guestis between 50 and 100 g. Sweet white wine is perfect with foie gras. Sauternes is the best choice but Montbazillac or Jurançon that are much cheaper are also very good.
Lucien Albrecht Pinot Blanc d'Alsace ''Cuvee Balthazar''2004
Fragrant nose of peaches and spice. Fresh, crisp and elegant Pinot Blanc with subtle fruit, apple and mineral nuances. The Pinot Auxerrois clone is used for this bottling.

Westrey Chardonnay Willamette Valley 2002

Пробую писать по русски