Friday, December 31, 2010
1st Seating 5:00pm to 6:30pm
5-Course Menu for $110/person +service and tax
Wine Pairing for $50/Reserve Wine Pairing for $ 100
2nd Seating 8:00pm to 10:00pm
6-Course Menu for $140/person +service and tax
with a Glass of Champagne and Party Favors at Midnight to celebrate with us.
Wine Pairings for $ 60/Reserve Wine Pairing for $ 120
Menu
Cranberry Foie Torchon with Toasted Brioche and Cinnamon Crème Fraîche
&
Kushi Oyster with Blood Orange Nage and Sake Pickled Vegetable
Seared Diver’s Sea Scallop with Sea Urchin, Arugula Pomme Mousseline and Bacon-Muscatel Vinegar Dressing
***Colombia River Sturgeon with Foie Gras-Burgundy Truffle Mousseline and Braised Cabbage
Spiced Duck Breast with Roasted Chestnuts, Root Vegetables and Winter Apple Cider Sauce
Sorbet
Venison Medallion with Braised Oxtail-Wild Mushroom Ragu, Parsnip Flan and Black Currant Demi
Symphony of Desserts
Vegetarian Menu is available by request. Please mention dietary restrictions at time of reservation.
Reservations will be taken via phone only. Please call 206.325.7442 to make reservations. A credit card is required to hold a reservation.
Posted on November 18th, 2010
As seen on San Diego Living on November 18, 2010
Tapenade is a blend of black and green olives, garlic, olive oil, and herbs chopped and mixed together. You can use it for a variety of dishes, but you can also purchase a quality prepared tapenade if you prefer, my favorite is from Haddouch Gourmet Imports.
4 Salmon steaks (4-5 oz each) skin on and pin bone out
Tapenade:
1 ½ Cup pitted & chopped olives
4 tablespoon chopped shallots
1 tablespoon chopped garlic
3 teaspoons Harissa (for spicier result add more harissa)
3 red bell peppers (roasted, skinned and diced small)
1 teaspoon chopped thyme
1 tablespoon chopped chive
¾ Moroccan Olive Oil
Toss all the tapenade ingredients in a salad bowl and season with salt & pepper to taste. Spread all the tapenade on the top of all the salmon padding gently so it stays atop. Let marinate for at least one hour but not more than two.
Start your barbecue with all the coals in the center. When all the coals are really hot move them to the side, close the lid and get the grill really hot.
Once high heat temperature is reached, lift the cover and place your salmon steaks on the center of the grill. Close the lid and let cook for about 4 minutes. Lift the lid and remove the salmon steak by sliding a wide metal spatula between the meat and the skin. Gently remove the salmon leaving the skin on the grill and trying to keep as much tapenade on the salmon as possible. Serve warm.
Yields 4 servings
Thierry Rautureau, The Chef In The Hat!!!
Posted on November 18th, 2010