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Valentines Day @ The Tuscany Restaurant, 2004
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First Course Cream of Celeriac Soup Salad of Baby Greens with Spiced Citrus Vinaigrette Double Duck Consommé with Duck Confit Ravioli Warm Spinach Salad with Blood Oranges, Red Onion, Goat Cheese and Ginger Vinaigrette 2002 Dr. Loosen “Blue Slate” Riesling, Mosel-Saar-Ruwer, Germany NV Gruet Brut, Albuquerque, New Mexico
Second Course Grilled Prawns with Apple Fennel Salad, Petite Arugula, and Vanilla Vinaigrette Cavatelli with Black Truffles and Parmesan Ratatouille of Winter Vegetables wrapped in Filo with Tapenade and Lemon Basil Puree Ginger Chicken Dumplings with Shiitake Mushrooms and Garlic Chile Sauce 2002 Canaletto Pinot Grigio, Venezie, Italy 2000 Monte Antico Rosso, Tuscany, Italy
Third Course Ceppo Pasta with Stewed Tomatoes, Fennel, Orange and Capers Ginger Molasses Glazed Pork Loin with Wild Rice Pancakes and Dried Apricot White Wine Sauce Pan Seared Diver Scallops with Potato Brandade and Truffled Mushroom Ragout Garlic Rubbed NY Strip with Golden Butter Potatoes, Cabernet Reduction Sauce And Citrus Compound Butter Pan Roast Breast of Organic Chicken with Honey Glazed Pearl Onions, Shiitake Mushrooms and Apple Cider Reduction Sauce 2001 Monterra Chardonnay, Monterey County, California 2001 Andretti Cabernet Sauvignon, North Coast, California
Dessert Warm Apple Croustade with Ginger Gelato Pecan Caramel Cheesecake with Caramel Sauce Cinnamon Crème Brule with Biscotti Chocolate Mousse Torte with Grand Marnier Sauce Campbells RutherGlen Muscat
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