This luncheon, held in the exclusive enclave of Riverdale, is a fine example of our tasting meal, which we offer from four to more courses, paired with wines for each course. The degustation meal is served with an explanation from the chef of each dish, the wine it is paired with and the significance of its place in the taste progression of the food and the wines in the meal. The guests are encouraged to discuss and ask questions so the meal becomes the entertainment.

  • riverdale1Pea soup with roasted corn ice cream and red pepper syrup
  • riverdale2Roasted beets with lemon thyme granita and vintage extra virgin olive oil
  • riverdale3Halibut brulée on handkerchief pasta with coconut-clam sauce
  • riverdale4Roast loin of lamb with smoked bacon haricots verts and herbed fingerling potatoes — Provençale sauce

Hot Amuse-Gueule

  • Black couscous with pimenton lobster and parsley alioli
    Mushroom broth raviolo

Cold Amuse-Gueule

  • Foie gras gras crème brûlée with gingered pear compôte

Dinner

  • Pea soup with roasted corn ice cream and red pepper syrup
    Domaine Zind Humbrecht Pinot D’Alsace 2005
  • Roasted beets with lemon thyme granita and vintage extra virgin olive oil
    Domaine Bernard Defaix Chablis Premier Cru Vaillons 2007
  • Halibut brulée on handkerchief pasta with coconut-clam sauce
    David Bruce Bien Nacido Vineyard Pinot Noir 2004
  • Roast loin of lamb with smoked bacon haricots verts and herbed fingerling potatoes — Provençale sauce
    Domaine Les Goubert Gigondas 2006
  • Carrot, mint and orange salad with sweet spices — white wine-orange vinaigrette
  • Delice d’Argental with rosemary-roasted asparagus
    Le Chèvrôt with rosewater-walnut crêpes
    Shropshire blue with hazelnut herbes de Provence cookies
    Taleggio rarebit with quail egg
    La Spinona Barolo 2001
  • Sticky toffee banana bread pudding with Bourbon crème fraîche
    Watermelon tartare with mango gelée
    Rustic apple tart with ginger crème Anglaise
    Blandy’s five year Bual Madeira

 


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