Chef Celebration

Chef Celebration Dinner at Tidal

Tuesday, April 28th, 2015
6 Courses – $65
**Wine Pairing – $45

 

Amuse

Olive Oil Poached Halibut 
– Brandade, Asparagus a couple ways, Whole Grain Mustard
**Sparkling Riesling, Over the Moon, Rheingau
Chef Amy DiBiase, Tidal

 

First

Local Mackerel
– Crispy Shiso, Speck, Yuzu Crema
**Pinot Gris, Trimbach, Reserve, Alsace
Chef Andrew Bachelier, Cuchina Enoteca

 

Middle 

Seared Big Eye Tuna
– Pickled Cucumber Slaw, Spicy Peanuts, Shiitake Bacon, Chipotle Cream
**Rose, Domaine Laroache, France
Chef Karrie Hills, The Red Door Restaurant & Wine Bar

 

Entrée

Porcini Dusted Sea Scallop & Foie Gras Mousse
–  Rutabaga Purée, Port-Fig Syrup, Chervil
**Pinot Noir, Fort Ross Vineyard, Sonoma Coast
Chef/Owner Matt Richman, Table 926

 

Cheese 

Bayley Hazen Blue
**Royal Tokaji, Mad Cuvée, Hungary
Chef Amy DiBiase, Tidal

 

Dessert 

Chocolate Bombolino
– Strawberries, Star Anise, White Chocolate Crema
**Late Harvest Torrontes, Susana Balbo, Mendoza
Tim Kolanko, Leroy’s Kitchen + Lounge