We are dedicated to serving only the freshest, most flavorful foods and wines that are in perfect condition. For your satisfaction we reserve the right to alter the menu as needed to achieve the quality you deserve.
A MENU FOR
Gilded Butterlies
A Fantasia from the 19th Century Imperial Court of Russia
At The Herbfarm • Thursday, April 3, 2008
Beignets d’Escargots
Beignet of Basil-Fed British Columbian Snails with Garlic, Parsley ,and Wild Local Watercress
Champagne Jacques Selosse Exquise sec
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Saumon Froid en Belle-Vue
Whole King Salmon with Oregon Black Truffles and Aspic
1989 Trimbach Riesling Clos Saint-Hune Vendange Tardive
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Quenelles Nantua
Quenelles of Local Sole with Crayfish Sauce
2004 Didier Dagueneau Jurancon "les Jardins de Babylone"
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Selle de Lapereau en Blanquette
Saddle of Rabbit with Lavender-Skewered Liver, Rabbit Jus, and Green Almonds
1975 Château d’Yquem Sauternes
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Foie Gras Abricot
Thick-Seared Duck Foie Gras with Apricot-Saffron Preserve
1947 Gaston Huet Vouvray, Le Haut Lieu
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Foie Gras Royale
Foie Gras Custard with Seared, Soy-Cured Scallop and Smoked Steelhead Roe
1988 Château d’Yquem Sauternes
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Cristal
Champagne Roederer Cristal with Salmon Crisp and Caviar
1996 Louis Roederer Cristal Brut
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Boeuf Empereur du Japon
21-Day Dry-Aged Kobe Beef with a Roast Vegetable Gratin and Sauce Perigourdine
Chambers Rutherglen Rosewood Vineyard Rare Muscat, Circa 1880
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Soufflé Stilton
English Stilton Soufflé with Black Truffle Sauce
1963 Fonseca Vintage Port
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Cerises au Chocolat
Double Bittersweet Chocolate Sorbet on Dried Sour Cherry Cobbler with Shaved Mimolette
1983 Giuseppe Quintarelli Recioto della Valpolicella
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Mignardise
1999 Royal Tokaji Aszu Essencia
To make a reservation request for this dinner, click here