Chef Wilder’s Sample Four-Course Menu
First Course
- Asian-style jumbo lump crab cake on chilled buckwheat
soba noodles and cucumber strings with pickled
ginger-cilantro aioli and sesame seaweed salad
- 2005 Von Kesselstatt Riesling, Morscheid,
Germany
Second Course
- Crispy skin Long Island duck breast on black truffle
whipped sweet potatoes with shallot buttered
haricot-verts and a blueberry thyme jus
- 2004 Gundlach Bundschu, Block 13 Pinot Noir, Sonoma
Coast, California
Third Course
- Pan-roasted filet mignon over garlic mashed Yukon
Gold potatoes with grilled asparagus, balsamic
vinegar-glazed cippolini onions and melted tomato
fondue
- 2002 Beckmen Cabernet Sauvignon, Santa Barbara,
California
Dessert
- Three cookie napoleon of Chambord-spiked bittersweet
chocolate mousse with fresh raspberry coulis and vanilla
bean Chantilly
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