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.







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)


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

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


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

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

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


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

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


Almond Egg Custard Tart
5-spice nuts, kumquat syrup

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



whole steamed brazino

whole steamed brazino


Asian Citrus Salad