Hamachi
Mint, Cilantro, Pickled Red Onion, Guava
Chef Christophe Bellanca, Aureole New York
Pommery Brut Apanage Champagne
Grilled Octopus
Roasted Tomato, Fennel and Tasos Olives, with cherry vinegar
Chef Efraim Naon, Barbounia
Stag’s Leap Wine Cellars KARIA Chardonnay, Napa Valley 2008
Colorado Lamb Loin
Ramp Crust, Olive Salt, Sweetbread Jus
Chef Marc Forgione, Restaurant Marc Forgione
Quill Wines Howell Mountain Cabernet Sauvignon, Napa Valley 2006
Brandt Farm Beef Cheeks
Truffled Turnips and Baby Beets
Chef Eric Korsh, The Waverly Inn
Soliste Syrah Out of the Shadows, Bennett Valley, Sonoma 2008
The beef is marinated in red wine and orange for 48 hours before being slowly braised for 4 hours. The dish is finished with a black truffle and turnip mousseline and a baby beet salad.
Dessert
Chef Nathan Eckhaus, South Gate