Well my time in the Bahamas allowed me time to get the menu and wine pairings finalized, I apologize for no posts as we had pretty shoddy internet service and my old computer was not up to the game! So without further adieu here is the menu:
Amuse Bouche
Spherical Pea Ravioli with Bacon Powder
2006 Saint Hillaire, Brut, Blanc de Blancs
1st Course
Shellfish Ceviche with Tomato Water Sorbet
2008 Pascal Jolivet Sancerre
2nd Course
Sous Vide Hudson Valley Foie Gras Terrine with Blue Fin Tuna Tartar and Brioche Crouton
2006 Reichsgraf von Kesselstatt,
Piesporter Goldtropfchen, Kabinett
3rd Course
Alaskan Sablefish with Truffled Potato Foam and Bacon Brandy Sauce
2004 Talisman, Sonoma Mountain, Red Dog Vineyard, Pinot Noir
4th Course
Bacon and Eggs
2005 Corliss, Columbia Valley, Syrah
5th Course
Foie Gras Profiteroles with Salted Caramel Sauce and Shaved Bittersweet Chocolate
2004 Tommaso Bussola Ripasso, “Ca del Laito”
We are once again during a tour of the world of food and wine, this should be fun!!!!
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