Friday, May 25, 2012

Spring Comes to Dinner

The Chef's Table at University Whist Club had been on hiatus, but last night it returned with a seasonal flourish. Here's what was on the table.

May 24, 2012

Lobster Medallions on Brioche with Strawberry-Mango Relish

Roast Beef and Lettuce Wrap with Jicama Slaw and Horseradish

Roederer L’Ermitage Brut, NV

Amuse Bouche
Black Bass Tiradito
finger limes, avocado, celery seed oil
Steeger St. Jost Riesling, Kabinett Halbtrocken Wingut,
Ratzenberger, 2010

Persimmon Vinegar and Mirin, Tangerine Lace and Pink Peppercorn

First Course
Southern Fried Soft-Shell Crab
smoked ham gravy
Darioush Chardonnay, Napa Valley, 2010

The smell of this dish was intoxicating.

Second Course
Guinea Hen Breast and Foie Gras
summer truffles
Ponzi, Pinot Noir, Reserve, Willamette, Oregon, 2003

(not pictured) 

Kumquat and Honey Sorbet

Korean Style Beef Short Rib
pickled heirloom vegetables
Domaine Combier, Crozes-Hermitage “Clos des Grives”, 2009

Layers of flavor; rubbed, braised and then charred with bean paste.  The greens were the tops of the mini veg.

Brillat Savarin and Mission Fig
toasted hazelnuts

Simple; delicious.

Blackberry-Rhubarb Crepe
orange zest syrup
Roero Brachetto “Fosso della Rosa”, Giovanni Almondo, 2011

(not pictured)

Coffee-Chocolate tartlet and pistachio madeleine

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