Tsar Nicoulai Caviar & Champagne G. H. Mumm Present:

"A Dinner with Friends”

6:30 p.m. to 10:00 p.m.

June 9, 2005  

 

MUMM DE CRAMANT CHAMPAGNE RECEPTION

 

Sturgeon Tartlets

Lemon Grass Oil & Gold Pearl Saffron Roe

 

Copper River Wild Salmon & Creole Cream Cheese

Salmon Roe & Wonton Wafer, Hackleback Sturgeon Roe

Meyer Lemon Panna Cotta

 

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Diver Scallop & Hamachi Carpaccio

 Gravenstein Apple Salad & Green Tea Gel é e

                      Mumm de Cramant

 

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Iroquois White Corn Flour Crusted Olympia Oysters

Paddlefish Roe & Champagne  Sabayon, Quail Egg

Mumm Cordon Rouge

 

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Warm Lobster, Wild Onion & M â che Salad with Ginger Whitefish Roe

Spring Pea Cappuccino & Truffle Beignet

Mumm Brut Ros é

 

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 "A Tasting Of Sea & Land"

Select California Estate Osetra with Natural  Veal & Ahi Tuna Mille Feuille

Heirloom Tomato & Micro Arugula Panzanella "Deconstructed"

Mumm Carte Classique

 

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California Estate Osetra

Lemon Bar & Mascarpone

Mumm Joyesse

 

 

Executive Chef Paul Wade

 

 

 

 

 

 

 

 

Paul Wade Presents:

"A Culinary Demonstration"

May  10 th 2005   12:30 pm

 

 

Movement One:

 

 White Corn Flour Crusted Pacific Oysters

Meyer Lemon  Sabayon  & Quail Egg

 

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Oven Dried Tomatoes & Bufala Mozzarella

Basil Oil, Aged Balsamico, Roasted Garlic & Mustard Tuile

 

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Pan Seared Pacific Halibut

Dungeness Crab & Orzo “Risotto”

Sweet Pepper Emulsion

 

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Wood Roasted Beef Chateaubriand

Parma Ham, Haricots Verts & Chiogga Beets

Yukon Potato & Manchego Gratin

 

 

Movement Two:

 

Warm Lobster Salad with lemon Pastina, Wild Onions & Mache

Spring Pea Cappuccino

 

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Forest Mushroom Ravioli

Alba Truffles & Slow Braised Pancetta

 

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A Cioppino

Crispy Branzino, Mussels, Hand Harvested Scallops & Roman Gnocchi

Red Pepper Sofrito, Chorizo, Clam, Saffron & Pancetta Fume

 

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Natural  Veal & Ahi Tuna "Tonnato"

Chive & Butter Fonduta with Estate Osetra Caviar

Parmesana Reggiano "Tater Tots" with Golden Tomato & Black Olive  Puttanesca

 

 

 

 

 

 

 

 

 

 

An Autumn Tasting

 

Crispy Curried Oyster & Sevruga Caviar

Champagne Sabayon & Lemon Panna Cotta

 

 

Seared Maine Diver Scallop

Parma Ham, Corn Pudding & Shellfish Crema

 

 

"Bacon & Eggs"

Maple Seared Guancale, Quail Egg & Orange Juice

 

 

Kona Blue Lobster Pot au Feu

Port Poached Sweetbreads, Hand Foraged Mushrooms & Walnuts

 

 

Sonoma Foie Gras

Chestnut French Toast, Caramel Pear Tart & Candy Apple Syrup

 

 

"Cinnamon & Spice" Duckling

Braised Red Cabbage, Strawberry Fritters & Pumpkin Confit

 

 

Coffee Cured Autumn Red Deer

Cranberry Jam, Celery Root Gratin & Gingerbread Sauce

 

 

A Selection of Artisan Cheeses

Farmhouse Jam Tart

 

 

Paul Wade

 

 

 

 

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