Jean-Louis Palladin Dinner

Menu

• Hors d'Oeuvre
  • Duck Confit with Caramelized Shallots and Truffled Sweet Chilies in Phyllo
  • Seared Yellowfin Tuna with Ginger Emulsion and Miso
  • Gérard Bertrand Crémant de Limoux 2010
• Dinner (alternating courses)
  • A) Foie Gras Duo > Pan-Seared Foie Gras with Caramelized Pineapple and Port–Ginger Sauce; and Tacos with Fig Compote and Torchon
  • B) Green Papaya Salad with Sea Scallops
  • Freiherr Langwerth von Simmern Erbacher Macrobrunn Spätlese Riesling 2005
  • A) Akami Tuna Carpaccio with Arugula, Parmesan Cheese, Rice Crackers, and Truffle–Soy Vinaigrette
  • B) Santa Barbara Sea Urchin Ice Cream with Ginger–Lemongrass Gelée and Fennel Purée
  • Sauvion Vouvray 2011
  • A) Butter-Poached Lobster Crépinette with Tarragon Aïoli and Fennel
  • B) Sautéed Sterlet Sturgeon with Artichoke Mousseline and Russian Osetra Caviar Beurre Blanc   
  • Gérard Bertrand Chardonnay 2010
  • A) Veal Duo > Fines Herbes–Crusted Loin and Crispy Sweetbreads with Wild Mushrooms, Celeriac Purée, and Truffle Jus
  • B) Chicken Galantine with King Crab Legs, Pommes Maxim, and Truffle–Chicken Jus   
  • Gérard Bertrand Grand Terroir Tautavel 2007
  • A) Open Raviolo with Cheesy Polenta, Roasted Rabbit, and Wild Mushroom–Rabbit Demi-Glace Custard
  • B) California Diver Urchin Carbonara with Wild Boar Pancetta and Diane’s Herbs   
  • Chanson Bourgogne Pinot Noir 2010
  • A) Kobe Beef Short Ribs with Horseradish Mashed Potatoes, Caramelized Celery, Roasted Cipolline, and Pinot Noir Sauce
  • B) Braised Beef Neck with Housemade Pappardelle, Cipolline, Parmigiano-Reggiano, and Barolo Reduction
  • Gérard Bertrand Cigalus 2009   
  • A) Porcini Salad with Parmesan Ice Cream, Tandoori–Popcorn Mousseline, Broccoli Florets, and Caramelized Hazelnuts
  • B) Squid Ink Pasta Salad with Marinated Heirloom Tomatoes and White Balsamic Vinaigrette  
  • Nuschese La Pietra 2009
  • A) Chocolate–Hazelnut Crunch Bar with Nutella Ice Cream
  • B) Napoleon Crème Brûlée
  • Sandeman 20-Year-Old Tawny Porto NV   
  • Chocolate Truffles and Candies
  • Petits Fours