A Benefit Gala for the Tibetan Aid Project.
Menus for 2011
Menu – Table One
Tuna Carpaccio (raw seasoned fish) with Salsa Verde
Chef David Taylor
Robert Sinskey Vineyard Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard, 2010
Ricotta Dumplings with Veal Meatballs, Sweet Garlic, Sage & White Truffle
Chef Matthew Accarrino
Robert Sinskey Vineyard Pinot Noir, Four Vineyards, Los Carneros, Napa Valley, 2007
Cider-Brined Pork Chop with Delicata Squash & Quince Mustarda
Chef David Taylor
Robert Sinskey Vineyard Marcien, Proprietary Red, 2006
Bay Laurel Panna Cotta with Roasted Grape, Heirloom Apple & Whipped Honey
Chef Matthew Accarrino
Robert Sinskey Vineyard Pinot Gris Late, A Late Harvest Pinot Gris, 2007
Chefs: Matthew Accarrino (SPQR) &
David Taylor (A16)
Menu – Table Two
Crudo (Dressed Raw Fish) with Seasonal Fruits
Chef Robert Petzold
French Butter Pear & Celery Root Soup with Walnuts and Gorgonzola Dulce
Chefs Bruce Hill and Erik Lowe
Beef Short Ribs with Root Vegetables
Chef Robert Petzold
Little Pumpkin Pies
Chefs Bruce Hill and Erik Lowe
Chefs: Bruce Hill and Erik Lowe (Bix/Picco/Zero Zero) &
Robert Petzold (Boccadillos)
Menu – Table Three
Asian Pear with Squash & Cinnamon Saveur
Chef Bruno Chemel
Poached Black Cod with Lemon Verbena Broth & Julienne of Vegetables and Herbs
Chef Jean-Pierre Moullé
Beef Filet with Leeks & Truffle Jus
Chef Bruno Chemel
Pear & Almond Tart
Chef Jean-Pierre Moullé
Chefs: Jean-Pierre Moullé (Chez Panisse) &
Bruno Chemel (Baumé)
Menu – Table Four
Crudo (dressed raw fish) of Local Halibut with Meyer Lemon & Chioggia Beets
Chef Morgan Mueller
Brillat-Savarin Cheese Ravioli with Chanterelles, Burnet Herbs & Brown Butter
Chef David Bazirgan
Liberty Farms Duck with Savoy Cabbage, Chestnuts & Parsnips
Chef Morgan Mueller
Quince Tarte Tatin with Almond Ice Cream
Chef David Bazirgan
Chefs: Morgan Mueller (Jardiniere) &
David Bazirgan (Fifth Floor)
Menu – Table Five
Rugosa Squash Tofu with Triamble Pumpkin Dashi & Pickled Shittake
Chef Sean Baker
Sturgeon with Smoked Potato Puree, Sweet Onion & House-Cured Pancetta
Chef Mark Dommen
Lamb Shoulder, Cheek & Tongue with Smoked Fat, Sunchoke & Tahini
Chef Sean Baker
Valrhona Chocolate Tasting
Including:
Ivoire Chocolate Sorbet
Huckleberry Caramelia Chocolate Cremeux
Pine Nut Nougat
Nyangbo Chocolate Tart
&
Mandarin Gelée
Chef Mark Dommen
Chefs: Sean Baker (Gather Restaurant)
& Mark Dommen (One Market Restaurant)
Menu – Table Six
Salad of Local Persimmons with Chicories, Pecorino & Pomegranate Vinaigrette
Chef Preston Dishman
Parisienne Gnocchi with Maine Lobster, Fines Herb & Celeriac Crème
Chef Preston Dishman
Beef Bourguignon with SMIP Ranch Baby Root Vegetables & Black Truffles
Chef Justin Deering
Apple Tart Tatin with Crème Fraîche
Chef Justin Deering
Chefs: Justin Deering (Café des Amis) &
Preston Dishman (Voignier)
Menu – Table Seven
Misoyaki Black Cod Crepe with Braised Maitake Mushroom, Truffle Nage & Kabocha Pearls
Chef Philippe Striffeler
Cucumber Ribbon & Red Quinoa Salad with Upland Cress, Kaffir Lime Essence & Micro Flowers
Chef Philippe Striffeler
Herb-Crusted Lamb Loin with Moroccan Lamb Sausage
Hummus, Eggplant-Tomato Stew & Cumin Yoghurt
Chef Martin Brock
Crème Fraîche Cheesecake with Caramelized Pecans & Raspberry Sorbet
Chef Philippe Striffeler
Chefs: Philippe Striffeler (Restaurant Anzu) &
Martin Brock (Gary Danko)
Menu – Table Eight
Endive Salad with Asian Pear, Point Reyes Blue Cheese & Ice Wine Vinegar
Chef Peter Armellino
Roasted Kabocha Squash Soup with Italian Black Truffles & Toasted Hazelnuts
Chef Peter Armellino
Elysian Fields Farm Lamb with Garlic, Rosemary & Tarbais Beans
Chef Mark Richardson
Vanilla Infused Valhrona Chocolate Ganache with Sable, Pecans & Sweet Potato Ice Cream
Chef Mark Richardson
Chefs: Mark Richardson (Four Seasons Hotel San Francisco) &
Peter Armellino (Plumed Horse)
Menu – Table Nine
Duet of Endive with Citrus, Pomegranate, Persimmon & Walnuts
Chef Gerald Hirigoyen
Diver Scallops with Wild Mushrooms & Ginger Broth
Chefs Patrick Albert and Laurent Manrique
Roasted Peking Duck with Chestnuts Puree & Quince
Chefs Patrick Albert and Laurent Manrique
Hazelnut Meringue Layered Cake
Chef Gerald Hirigoyen
Chefs: Patrick Albert and Laurent Manrique (Café de la Presse) &
Gerald Hirigoyen (Piperade)
Menu – Table Ten
Broccoli Stem Soup with Roasted Florets & Monterey Squid
Chef Joseph Humphrey
Incomplete walk in the forest : wild mushrooms in different texture
Chef Dominique Crenn
Roast Duck with Turnips & Dirty Rice Risotto
Chef Joseph Humphrey
Incomplete Fall Sensation
Chef Dominique Crenn
Chefs: Joseph Humphrey (Dixie) &
Dominique Crenn (Atelier Crenn)
Menu – Table Eleven
SMIP Ranch Salsify Soup with Poached Oysters & Caviar
Chef Dmitry Elperin
Slow Poached Wild Sturgeon with Delicata Squash Purée, Brussels Sprouts & Sauce Vin Rouge
Chef Dmitry Elperin
Grilled Ribeye Cap with Yam & Short Rib Hash Maple Jus
Chef Walter Abrams
Warm Apple Pie with Cheddar Ice Cream & Stout Caramel
Chef Walter Abrams
Chefs: Walter Abrams (Spruce) &
Dmitry Elperin (The Village Pub)
Curious about last year's menu?
2010 Menus & Chef Pairings by Table
