Our French Laundry Dinner

Wine: Krug Grand Cuvee NV Champagne

Amuse: Gruyere Cheese Puffs
Amuse: Salmon Tartare Cornets

"Oysters and Pearls"
"Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

Hand Rolled Ricotta "Gnocchi"
Piedmont Hazelnuts, Musquée de Provence Pumpkin and Shaved White Truffles from Alba

Wine: 2006 Albert Grivault Meursault "Clos de Perrières 1er Cru

For Amanda: Tartare of Japanese Bluefin Tuna
Water Chestnuts, Hass Avocado, Radish, Mizuna and Blood Orange-Vanilla "Nuage"

For Evan: Sautéed Fillet of Atlantic Pompano
Hearts of Palm, Padrón Peppers, Cilantro, Medjool Date, Pili Nut and Eureka Lemon Coulis

New Bedford Sea Scallop "Blanquette"
Chanterelle Mushrooms, Sweet Carrot and Sugar Snap Peas

Wine: 2007 Martinelli "Bondi Home Ranch-Water Trough Vineyard" Pinot Noir

For Amanda: Salmon Creek Farms Pork Belly
"Morcilla," Pearl Onions, Apricot and Frisée

For Evan: Moulard Duck "Foie Gras en Terrine"
Cranberry Jam, Tokyo Turnip, Beligian Endive, Pecans and Corn "Génoise"
Served with a glass of 1986 Chateau Raymond Lafon Sauternes

Elysian Fields Farm Lamb Rib-Eye "En Persillade"
Glades Sweetbreads, "Cassoulet" of Autumn Beans, San Marzano Tomato Compote and Thyme Jus

Cheese Course: "Manchego"
"Patatas Bravas," Broccolini and Pickled Garlic

For Amanda: 2003 Topaz "Special Select" Late Harvest California Dessert Wine
For Evan: 2002 Királyudvar, Tokaji Cuvée, "Ilona," Tokaj

Bartlett Pear Sorbet
with Roasted Jacobsen's Farm Pears, and Chai Tea Sablé

"Coffee and Donuts"
Cappuccino Semifreddo with Cinnamon Sugar Donuts

For Amanda: Bakewell Tart
Huckleberries, Carcona Almonds, and Crème Fraîche Sherbet

For Evan: "Gâteau Saint Nizier Au Manjari"
Mango-Chili Relish, Valrhona Cocoa Nibs, Lime Foam and Coconut Milk Sorbet

Coffee and Mignardises