Lunar New Year 2.20.15

 

Lunar New Year 2.20.15

ben_cropped_02Chef Benjamin Gutcheon created an Asian inspired menu to celebrate the Lunar New Year. Each guest received a whole steamed brazino in a lemongrass broth and a masterfully cooked short rib with an Asian style sauce.

 

 

 

 


 

  Menu

Hors d’oeuvres

Pork Egg Rolls
Chinese mustard, soy-sesame sauce

Vegetable Egg Rolls
Chinese mustard, soy-sesame sauce (V)

Shrimp-Pork Shumai
ponzo, green onion

Duck Steamed Cabbage Rolls
sichuan sauce, orange-ginger relish (GF)

01

Orange-Asian Pear Salad
daikon sprouts, teriyaki glaze (V) (GF)

Wine Pairing: 2012 Riesling, Barth René, Alsace, France

02

Whole Steamed Brazino
mustard greens, rice noodles, lemongrass broth (GF)

Wine Pairing: 2012 Sauvignon Blanc, Brocard St. Bris, Burgundy, France
-or-
Marinated Portabello
asian vegetables, mustard greens, rice noodles, lemongrass broth (V) (GF)

Wine Pairing: 2012 Pinot Noir, La Follette, North Coast Sonoma, CA, USA

03

Asian Short Ribs
turnip cake, burdock salad (GF)
-or-
Eggplant Pillow
turnip cake, burdock salad (V) (GF)

Wine Pairing: 2010 Zinfandel/Cab Sauv/Merlot/Syrah, B Wise, Wisdom Sonoma CA, USA

04

Almond Egg Custard Tart
5-spice nuts, kumquat syrup

Wine Pairing:  2013 Moscato d’Asti, Elio, Perrone, Italy

 


 

whole steamed brazino

whole steamed brazino

salad

Asian Citrus Salad

 

 

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