Dinner at Hearth Restaurant tonight.
Click here for a dinner back in November 2006.
Amuse: Smoked lentil soup
Shakespeare’s Falstaff: Palo cortado, white wine-poached pear syrup
Rabbit terrine, foie gras; frisee and prosciutto salad, olive tapenade
2003 Riesling Spatlese, Haardeter Burgergarten, Pfalz, Germany
Red snapper, fingerling potatoes, celery root, sunchoke chips, black truffles
Duck tortelli, borlotti beans, hen of the woods mushrooms, cabbage
Prosciutto wrapped monkfish, escarole, black olives
2003 Cotes du Rhone-Villages Cairanne, L’Exigence, France
Venison loin, venison sausage, parsnip puree, roasted pears, pine nuts
Passionfruit semifreddo, tropical fruit salad
Coffee mascarpone pudding, chocolate tuille
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