Here is the menu from this weekends Duck dinner with Jay, Larry, Steven, Emily, Betsy & Myself
Started off with a great champagne
1996 Nicolas Feuliatte Grand Cru Cramant.
Seared Foie Gras w/dried cherry & ruby port reduction sauce and toasted brioche
served with 1979 Chateau D'yquem
Grilled Duck breast w/red wine demi glace reduction sauce served on pan roasted thyme potatoes and haricot vertes.
served with 2 flights of Barolo
2001 Pio Cesare
2001 Cavallotto Bricco Boschis
2001 Paolo Scavino
Ice-wine poached Forella Pear Almond Frangipane Tart
served with 2000 Zind-Humbrecht Pinot Gris Herrenweg de Turckheim Vendange Tardive
Ended off the evening with some fine espressos.
Hello – and an update!
3 weeks ago