Menu from Spring, 2006 (with wine accompaniment)
Amuse Gueule (Gaston Chiquet "Tradition" Brut NV)
An "amuse gueule" (or "amuse bouche") is a small morsel, compliments of the kitchen, meant to start the meal with a unique and pleasing-to-the-eye dish.
Slowly cooked skate wing with fennel frond sorbet, grainy mustard, and fennel pollen (Lusco do Mino Albarino, Rias Baixas 2004)
Steamed Tasmanian ocean trout with razor clams, chives, and pork belly vinaigrette (Selbach-Oster "Zeltinger Sonnenuhr" Riesling Kabinett, Mosel 2002)
The idea of mixing "pork belly vinaigrette" with fish (the "ocean trout" is very similar to salmon) doesn’t sound appealing, but it worked.
Whole roasted squab with braised pearl onions, Marcona almonds, and Szechwan peppercorn reduction (Ata Rangi Pinot Noir, Martinborough, 2002)
I loved the presentation of this dish. The Szechwan peppercorn reduction was not spicy at all, but was flavorful and added a twist to this dish.
Millbrook Farm venison loin with kohlrabi, white polenta, and spiced date (Susana Balbo Cabernet Sauvignon, Mendoza 2002)
This dish paired very well with the wine. They may have heard us comparing (unfavorably) the size of their wine pours to other restaurants, since during this course they topped our glasses twice.
Meyer lemon and olive oil sherbet with candied Buddha’s hand (Recioto di Soave "Vigna Morogne" Tamellini 2002)
"Buddha’s hand" is a lemon-like fruit, not as juicy or tart as a regular lemon. Good way to cleanse the palate for the chocolates.
Mignardises (Quinta do Crasto Vintage Port 1999)
Mignardises are bite-size sweets served at the end of the meal. Charlie Trotter sends out between five and ten different kinds. Typically many of the items are chocolate-related.