Spring Wine Dinner Revisited

Fahrenheit Restaurant
Patz&Hall Winery
May 2006

Amuse
Kona Kompachi TarTar wrapped in Grilled Carrot, roasted garlic ponzu, Chef's Garden Micro Lemongrass

First Course
Copper River King Salmon, Fiddlehead ferns, Toasted Pecans, Chef's Garden Spring Lettuce, Applewood Smoked Bacon Vinaigrette

Second Course
Chef’s Garden Asparagus, Poached Farmers Egg, Truffle Hollandaise, Blood Orange Syrup

Third Course
Quail Breast, Morel mushrooms stuffed with Quail leg confit and Veal Sweetbreads, Green Tomato Marmalade, Morel mushroom stew, Chef's Garden Popcorn shoots

Fourth Course
Roasted Leg of Spring Lamb, Puree of Flagolet beans, English Pea Flan, Rosemary Veal Reduction

Fifth Course
Cheese Course

Sixth Course
Petit Fours