November 11, 2009
Chef Haley Nguyen
FIRST COURSE
AHI TUNA STACKS
Ahi tuna cubes tossed with rice powder, hot house cucumber & pomegranate
in a coconut vinaigrette on top of sesame crackers
Wine:Drei Dona 2008 Blanc di Rosenere
Grape:40% Chardonnay, 30% Sauvignon Blanc & 30% Malvasia
Region & Country:Emelia Romagna, Italy
SECOND COURSE
FREE-RANGE CHICKEN “PHO”
Free-range chicken & rice noodle in a clear & flavorful broth,
served with fresh basil, chili & bean sprouts.
Wine:Marcato 2008 La Giareta
Grape:100% Pinot Grigio
Region & Country:Veneto, Italy
THIRD COURSE
BLACKENED TALAPIA
Seared Talapia filet with spicy Asian spice rub served with scallion rice cakes
& Obo squash, then drizzled with a ginger sauce
Wine:Tenuta Vitanza 2007 “Volare”
Grape:100% Sangiovese
Region & Country:Toscana, Italy
FOURTH COURSE
PINEAPPLE PORK
Medallions of roasted pork tenderloin on leeks & pineapple chutney,
served with Shanghai noodle & baby bok choy
Wine:Drei Dona 2008 Rosso di Rosenere
Grape:85% Sangiovese & 15% Cabernet Sauvignon
Region & Country:Emilia Romagna, Italy
FIFTH COURSE
TAPIOCA PUDDING
Tapioca pearls in coconut juice with sponge cake
topped with orange & Asian pear chutney
