December 5, 2008
GUEST CHEF & FRIEND
David Kinch
MANRESA, LOS GATOS
2002 Cristal – Champagne Louis Roederer, Reims, France
2007 Griva Vineyard Sauvignon Blanc – Bernardus Winery
Black Truffle Infused Grey Goose Martini
Diver Scallop with it’s own tripe
black truffle
Chef David Kinch
2006 “Silex” Blanc Fumé De Pouilly - Domaine Didier Dagueneau, Loire Valley, France
White Truffle Risotto
carnaroli rice, bone marrow, parmigiano-reggiano
Chef Cal Stamenov
2004 Marcassin Vineyard Chardonnay – Marcassin, Sonoma Coast
Veal Tartare
oyster mousseline, white truffle, chestnut and artichoke condiment
Chef David Kinch
2003 Clos de Tart – Domaine Mommessin, Morey St. Denis, France
Satsuma Mandarin Sorbet
petite celery, yuzu
Lamb & Candy Cap
almond wood, parsley root agnolotti, black truffle
Chef Cal Stamenov
1999 Rubicon – Niebaum Coppola Estate Winery, Rutherford Napa
Banana-Truffle Pop
toasted meringue
Autumn Fruits
fuyu persimmon, quice, pear, heirloom apple, black truffle ice cream
Pastry Chef Ben Spungin
2002 Bernkastler Lay Riesling Eiswein – Weingut Dr. Loosen, Mosel, Germany