Dinner at Daniel

Saturday, March 3rd, 2007

Canapes
Veuve Clicquot Ponsardin ’99

First
Jason: Guinea Hen and Fois Gras Terrine with Poached Leeks, Pickled Chanterelles, Young Watercress, Tarragon Mustard
Carrie: Duck Fois Gras Terrine with Port Gelee, Poached Quince Walnuts, Mache Salad
Wine: Gewurztraminer, Alsace, France

Second
Jason: Peekytoe Crab Salad with Ruby Grapefruit Gelee, Watermelon Radish, Fennel Coulis
Carrie: Yuzu Marinated Tai Snapper with Shiso Cream, Shaved Crudites, Lemon Balm Oil
Wine: Gruner Veltliner, Austria

Third
Jason: Scottish Langousitines with Jerusalem Artichoke, Pig’s Trotter, Caramelized Endive, Roasted Porcini
Carrie: Wild Mushroom Raviolo with Sherry Emulsion, Sweet Garlic Coulis, Parsley-Celery Salad
Wine: Chateauneuf de Pape Blanc (100% Rousanne), Rhone, France

Fourth
Jason: Paupiette of Dover Sole with Rock Shrimp, Celery Root Mousseline, Marcona Almond Emulsion
Carrie: Chanterelle Stuffed Skate, Creamy Spinach, “Carotte Fondante” Bordelaise Sauce
Wine: Red Burgundy, Burgundy, France

Fifth
Jason: Duo of Dry Aged Beef: Braised Short Ribs, Red Tardivo with a Bone Marrow Crust / Seared Rib Eye with Sweet Potato Hazelnut “Pomme Macaire"
Carrie: Colorado Lamb Saddle with Anchovy Crust, Stewed Flageolet, Esplette-Ricotta Gnocchi, Braised Romaine Lettuce
Wine: Meritage Blend, Sonoma, CA, USA

Sixth
Degustation of Cheeses

Seventh
Jason: Lemon Biscuit with Blood Orange Ginger Sorbet, Darjeeling Mousse, Fresh Citrus
Wine: Late Harvest Pinot Gris. Loire, France

Carrie: Bittersweet Chocolate Praline Cremeux, Amer Cocoa Biscuit, Dark Chocolate Ice Cream
Wine: Vin Santo Reserva, Italy

Orange Madelines and Coffee