First tasting menu:
Amuse:
Bloomsday gorgonzola/vidalia onion sandwiches served with cremini mushroom capuccino
Beef carpaccio w/ capers and verjus-pickled vidalia onions
Smoked sea bass mousse w/ caviar on brioche toast
Rabbit mousse
Rabbit consomme w/ daikon, pastrami-smoked porcinis and jicama
Bay scallops poached in saffron butter
Potato/truffle mini-tasting:
Black truffle mashed potatoes
Black truffle/new potato gratin
White truffle Hasselback potatoes
Trou Normande (cucumber sorbet/calvados)
Seared sirloin w/ blue cheese crema shot
Foie gras brulee
Cheese course:
Dry jack
Idiazabal
Chevange
Plum clafoutis w/ slivovitz
Brie gelato
Amuse, carpaccio and mousse course served with 2001 Luca Altos De Mendoza Chardonnay
Consomme and scallop courses served with Veuve-Clicquot NV Orange Label Champagne
Truffle/potato and sirloin courses served with 2002 Kaessler Cabernet Sauvignon
Foie gras and cheese courses served with 1999 Azienda Agricola Le Miccine Vin Santo Di Chianti Classico "La Gloria"
Everything went well (roughly a 5 hour meal!), and I'm starting plans already for the next tasting menu
