The Dinner Menu, Part 1 - Thursday, September 21, 2006

We decided on the Menu Gastronomique, one with wine pairing.

First Course
Ray chose the Foie Gras Two Ways (Concord Grape, Candied Walnut, Brioche), with 2004 Dr. Loosen Riesling from Germany.



I had the Chilled Summer Squash Soup, with cherry tomato confit, anchovy, and marjoram.



Second Course
Ray had Blue Hawaiian Prawns, with grilled watermelon, cucumber consomme, and Bellweather Farms ricotta, paired with 2004 Glen Carlou Chardonnay from Paarl, South Africa.



I chose Olive Oil Poached Black Cod with Ostetra caviar, braised leeks, and oyster foam.