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A PORTION OF THE PROCEEDS FROM EACH CHEF’S COURSE

CARD WILL BENEFIT THE JAMES BEARD FOUNDATION

DEL DOTTO VINEYARDS

HOST CHEF

JOSHUA SCHWARTZ

PRIVATE DINNER & RECEPTION I FEBRUARY 28 TH 2014

SCHWARTZ

Smoked Salmon on

Potato Cake with Roe

SORENSON

Coppola Family

Neopolitan Sausage

RECEPTION

McCOWN

Mushroom Tartlette,

Tuffle Cream + Nettles

INCONTRO

House Cures & Wild Boar

French Onion Soup

KELLY McCOWN of

GOOSE & GANDER

Carpacio of Early Spring Vegetables, Valley Wildflowers, Goat Cheese

Fritters, Pickled Mustard Seeds Shaved Mangalista Lardo

- 2012 Sauvignon Blanc, Rutherford -

JOHN SORENSON the

LOBSTER KING

Civilized Lobster Boil with Shrimp, Hot Links, Artichokes,

Garlic, Onion and Creamy Tomalley Sauce

- 2012 Chardonnay, Fort Ross-Seaview Sonoma Coast Cinghiale Vineyard -

TONY INCONTRO of

DEL DOTTO

Hand Rolled Cavatelli di Rigata Estate grown Spigarello,

Sal Seco Olives, Salumi Misti Cave Aged Pecorino Romano

- 2010 Pinot Noir, Fort Ross-Seaview Sonoma Coast Cinghiale Vineyard -

JOSHUA SCHWARTZ of

DEL DOTTO

Tamworth Bacon Wrapped Beef Calotte Chanterelle Mushroom Sformato,

Carmelized Brussels Sprouts Red Wine Agrodolce

- 2011 Cabernet Sauvignon St Helena Mountain -

STEPHEN DURFEE of

C.I.A. AT GREYSTONE

Michel Cluizel Chocolate Pudding Triffle Pecan Streussel,

Candied Kumquats, Bourbon Caramel

Molded chocolates Bourbon Ganache

- Del Dotto Port or Bourbon -

SPECIAL T HANKS TO BREADCRUMB BY GROUPON

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