July 14, 2007 - Chambers Hotel,
Bastille Day Celebration
Photography courtesy of Lara Leimbach Photography
Six Course Tasting Menu
Course One
Heirloom Tomatoe, Fresh Mozzarella, Basil and Lemon Grass Infusion
Domaine Carneros Brut, 2002
Course Two
Chilled Chili Crab Roll with Romaine Pickle
Trimbach Riesling, 2004
Course Three
White Asparagus Salad with Raspberry Vinaigrette
Trimbach Riesling, 2004
Course Four
Sautéed Striped Bass, with Baby Artichokes, Soft Pine Nuts, Paprika-Lemon Vinaigrette
Puligny-Montrachet, Maroni, 2000
Intermezzo
Lychee Sorbet
Course Five
Gently Smoked Squab on a Bed of Summer Peas
Cote Rotie, Chapoutier, 1998
Course Six
Iced Soufflé with Pastis and Star Anise
Château De Malle, 2001
