(see below for complete course listing with pairings)
Artisan bread
nori focaccia, bacon brioche, wheat
Amuse Bouche
gin & tonic gelee, mojito ravioli, vadouvan carrot soup
Course 1
japanese kanpachi with crispy rice crackers, flowering coriander, soy crème fraiche - paired with txakoli, txomin etxaniz 2008
Course 2
santa barbara sea urchin served in a farm fresh egg, champagne beurre blanc, fines herbes - paired with crnt de bourgogne blanc de blanc, domaine parigot & richard m.v.
Course 3
hokkaido sea scallops (japan) with chanterelles, haricot vert, applewood smoked bacon, jurançon sec - paired with riesling spese, alte reben kaseler nieschen, erben von beulwitz 2007
Course 4
wild alaskan halibut with burdock, shiso, lemon - paired with bourgogne, domaine simon bize 2007
Course 5
columbia river wild king salmon with bloomsdale spinach, truffle fondue, red wine gastrique, buckwheat - pinot noir, tous ensemble capain 2007
Course 6
roasted tenderloin of veal with crushed butterball potatoes, spring onions, hazelnuts, spring garlic confit - paired with mantilaria, atlantis argyros 2006
Course 7
market cheeses: water buffalo brie, sheep cheese, mount st. francis (goat's milk) & sharp cheddar served with figs, walnuts, chutneys, and raisin rye bread - paired with gewminer, brand domaine stirn 2001
Course 8
cucumber, lime, juniper berry & yogurt
Course 9
chocolate bread pudding (in an avocado and banana cream) with corn tortilla ice cream and corn tortilla streusel'
Course 10 (bonus)
chocolate lollypop filled with vanilla & rosemary - paired with juran, clos urolat charles hours 2007
Petit Fours
candy: hazelnut amaretto, vanilla jelly, lemon verbena salted caramel
Altogether we were there for 4 hours. This was by far the best meal and dining experience I've ever had. I will definitely be back again!
www.providencela.com
