http://www.madronamanor.com/restaurant.htm
The wife and I shared the tasting menu and several (most) of the ala carte items.
Champagne and wine pairings with all courses. Don't ask which wines, at one point the glasses were 5-6 deep each person. I lost track.
Before each courses were at least one amuse bouche. Plus pre and post dessert treats. And they sent us home with caramel corn.
A couple courses are missing here, I could not keep track of it all.
Dungeness Crab Tempura
avocado, grapefruit, jalapeño
Asparagus Tasting
morel mushrooms, prosciutto, shaved parmesan
Seared Hokkaido Scallops
beech mushrooms, fiddlehead fern,
truffle, white asparagus
Lobster "Cuit Sous Vide"
carrot, estate orange, saffron, favas
Foie Gras Tasting
seared, terrine and torchon, rhubarb
savory popovers, watercress
Arctic Char "Confit a la Minute"
asparagus, leeks, lobster, tarragon
Sonoma Lamb
artichokes, pioppini mushrooms, ravioli, fava beans
Oh-Toro Tuna Crudo
celery, serrano, ponzu "froth"
MV Nicolas Feuillatte Brut, Epernay, Champagne
Onion Velouté
banyuls vinegar, 63ºC egg, Parmigiano-Reggiano
2007 Rochioli Sauvignon Blanc, Russian River Valley
Local Petrale Sole
dry farmed potato puree, roasted fennel,
estate orange, watercress, hollandaise
2006 Dutton Estate Pinot Noir, Jewell Block Vineyard
Russian River Valley
Liberty Farms Duck
roasted breast and crisped confit,
caraway, spring onion, beet
2007 Rochioli Pinot Noir, Russian River Valley
Grilled Prime Striploin
potato gratin, braised short rib,
zinfandel vinegar, estate chard
2004 Demuth Kemos Cabernet Sauvignon,
Chalk Hill Valley, Russian River Valley
Madrona Manor Profiteroles
peanut butter ice cream, Valrhona chocolate sauce, peanut brittle
Cart "à Glace"
Ice Cream Sundae, hand "churned" tableside using minus 320ºF nitrogen. chocolate sauce, almonds,
whipped cream, cherries on top
2006 Gallo Late Harvest Semillon, Sonoma County
The wife and I shared the tasting menu and several (most) of the ala carte items.
Champagne and wine pairings with all courses. Don't ask which wines, at one point the glasses were 5-6 deep each person. I lost track.
Before each courses were at least one amuse bouche. Plus pre and post dessert treats. And they sent us home with caramel corn.
A couple courses are missing here, I could not keep track of it all.
Dungeness Crab Tempura
avocado, grapefruit, jalapeño
Asparagus Tasting
morel mushrooms, prosciutto, shaved parmesan
Seared Hokkaido Scallops
beech mushrooms, fiddlehead fern,
truffle, white asparagus
Lobster "Cuit Sous Vide"
carrot, estate orange, saffron, favas
Foie Gras Tasting
seared, terrine and torchon, rhubarb
savory popovers, watercress
Arctic Char "Confit a la Minute"
asparagus, leeks, lobster, tarragon
Sonoma Lamb
artichokes, pioppini mushrooms, ravioli, fava beans
Oh-Toro Tuna Crudo
celery, serrano, ponzu "froth"
MV Nicolas Feuillatte Brut, Epernay, Champagne
Onion Velouté
banyuls vinegar, 63ºC egg, Parmigiano-Reggiano
2007 Rochioli Sauvignon Blanc, Russian River Valley
Local Petrale Sole
dry farmed potato puree, roasted fennel,
estate orange, watercress, hollandaise
2006 Dutton Estate Pinot Noir, Jewell Block Vineyard
Russian River Valley
Liberty Farms Duck
roasted breast and crisped confit,
caraway, spring onion, beet
2007 Rochioli Pinot Noir, Russian River Valley
Grilled Prime Striploin
potato gratin, braised short rib,
zinfandel vinegar, estate chard
2004 Demuth Kemos Cabernet Sauvignon,
Chalk Hill Valley, Russian River Valley
Madrona Manor Profiteroles
peanut butter ice cream, Valrhona chocolate sauce, peanut brittle
Cart "à Glace"
Ice Cream Sundae, hand "churned" tableside using minus 320ºF nitrogen. chocolate sauce, almonds,
whipped cream, cherries on top
2006 Gallo Late Harvest Semillon, Sonoma County
