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Wednesday, February 27, 2013
Reception 6:30 pm
Seating 7:00 pm
~Reception~
2007 Chardonnay Reserve, Carneros, Napa Valley
Terrine of Foie Gras, Asian Pear, Cornishon, Banana Bread
Tuna Tartare, Avocado, Radish, Cilantro, Lime
Arancini di Riso, Saffron, Taleggio, Herbs
Celery Root Soup, Peekytoe Crab, Clothbound Cheddar
~First Course~
2011 Chardonnay, Napa Valley
Salad of Roasted Beets, Walnut, Whipped Tofu, Mache, Blis Maple Syrup
~Second Course~
2011 Sauvignon Blanc
Roasted Diver Scallop
Chocroute, Poached Apple, Watercress, Pickled Mustard Seed Vierge
~Third Course~
2010 Pinot Noir, Anderson Valley
Glazed Heritage Pork Belly
Caramelized Salsify, Fregola Verde, Hen Egg Emulsion
~Third Course~
2005 Dancing Bear Ranch Cabernet Sauvignon, Howell Mountain, Napa Valley
Bayley Hazen Blue
Sour Cherry, Castelfranco Radicchio, XO Vinegar
~Dessert~
2010 Zinfandel, Red Hills Lake County
Dark Chocolate Mousse Cake
Nougat, Passion Fruit Sauce, Dark Chocolate Sorbet
Reservations: please call (646) 926-5349 or email events@thelambsclub.com
menu created by Chef Geoffrey Zakarian and Executive Chef Eric Haugen
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