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Amuse Bouche - Scotch Egg : Pairing - Aurelien Verdet, "Le Prieuré", Bourgogne Hautes-Côtes de Nuits, France 2016

The document describes a limited edition tasting menu consisting of 5 courses - an amuse bouche of scotch egg, a crudo trio of seafood starters, a saffron risotto entree paired with diver scallops and prosciutto, a land and sea beef wellington entree with lobster and vegetables, and a dessert of sticky toffee pudding. Wine pairings are available for each course. The menu and wine pairing are available for $155 and $75 per person respectively.

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31 views

Amuse Bouche - Scotch Egg : Pairing - Aurelien Verdet, "Le Prieuré", Bourgogne Hautes-Côtes de Nuits, France 2016

The document describes a limited edition tasting menu consisting of 5 courses - an amuse bouche of scotch egg, a crudo trio of seafood starters, a saffron risotto entree paired with diver scallops and prosciutto, a land and sea beef wellington entree with lobster and vegetables, and a dessert of sticky toffee pudding. Wine pairings are available for each course. The menu and wine pairing are available for $155 and $75 per person respectively.

Uploaded by

juan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Amuse Bouche – Scotch Egg*

berkshire pork sausage, red wine braised cabbage


*pairing – Taittinger, La Francaise, Brut, Champagne, France N.V.

First Course – Tasting Crudo Trio


citrus emulsion
Tuna- pink peppercorn, avocado confit, pickled pearl onion, yuzu
Hamachi- watermelon radish, pickled daikon, kaiware, shiso
Salmon- cucumber salpicon, pickled shallots, citrus rice cracker
*pairing - Albariño, Agro de Bazán, Granbazán Etiqueta Verde, Rias Baixas, Spain 2017

Second Course – Saffron Risotto


diver scallops, tomato relish, ricotta salata, crispy prosciutto
*pairing – Aurelien Verdet, “Le Prieuré”, Bourgogne Hautes-Côtes de Nuits, France 2016

Third Course – Land & Sea Beef Wellington*


butter poached lobster, glazed petit vegetables, potato purée
*pairing – Caymus, Cabernet Sauvignon, Napa Valley 2018

Dessert Course – Sticky Toffee Pudding


sweet pudding cake, brown sugar toffee sauce, brown butter ice cream
*pairing – Broadbent, Malmsey 10 Year, Madeira, Portugal

limited edition tasting menu $155 per person


*wine pairing available for $75 per person

please ask your server about entrée options

*consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of food borne illness,
especially in cases of certain medical conditions and pregnancies.

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