The Chatelaine's Menus

The Chatelaine w(h)ines and dines with peeps ... and naturally fallen angels.

Saturday, January 07, 2006

CHECKING OUT REDD'S

Chef: Richard Reddington
@ Redd, Yountville, CA
Attendees: Tom, Eileen, & Fred


Wines:
From Galatea's Cellar:
1993 Chambertin Domaine Armand Rousseau
1996 Screaming Eagle
1985 Conterno Monfortino
1988 Ch. d 'yQuem

From Redd's Cellar:
Gosset sparkling wine
2003 Roque Pie St. Loup syrah
2004 Chave Crozes Hermitage Merssault

Openers:
Caramelized divers scallops, cauliflower puree, almonds, balsamic reduction

Glazed pork belly, fennel puree, burdock, soy caramel

Marinated yellowfin tuna, beets, radish, lemon oil

Mains:
Veal loin, winter squash, wild mushrooms, sweetbreads, molasses glaze

Prime new York beef, creamy spinach, fingerling potatoes, short rib jus

Stuffed squab with bacon, foie gras, over soft polenta with black truffle sauce

Closers:
Cheese Course:
Acapella-Andante Dairy, Santa Rosa, goat

Abbey-Up A Creek, Vermont, sheep

Langino-Andente Dairy, Santa Rosa, cow

Bayley Hazen Blue-Jasper Hill, Vermont, cow

Manchego

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