Dry Creek Kitchen Chef's Tasting Menu

Once again, our meal at Dry Creek Kitchen was spectacular. The down side was that we felt like we were being rushed through our meal. Courses practically came out on top of each other barely giving us a chance to finish the wine from the previous course.

Smoked Salmon and Caviar Tarts
Preserved Lemon, Dry Creek Olive Oil, Toasted Long Peppercorns
J Sparkling Wine, Russian River Valley, Cuvee 20, Brut NV

Flash Seared Hamachi
Purslane-Radish Salad, Avocado Mousseline, Pickled Local Melons, Kaffir Lime Vinaigrette
Maurison Sauvignon Blanc, Dry Creek Valley, 2007

Toasted Farro "Risotto"
Arugula Pistou, Summer Squash, Pecorino Grand Cru
Mahoney Vineyards Albarino, Carneros, Las Brisas 2007

Crispy Skin Thai Snapper
White Corn Fondue, Olive Oil Poached Sweet 100's, Basil Puree, Heirloom Tomato Consumme
International Sommelier Conspiracy Chardonnay, Sonoma County, 2007

Pan Seared Filet Mignon
Roasted Shallot Compote, Artichoke Barigoule, King Trumpet Mousseline, Truffle-Cognac Jus
Montemaggiore Syrah, Dry Creek Valley, 2006

Dry Creek Kitchen Dessert
It's taken me so long to post this I can't remember what we had. John thinks it was a chocolate-peanut butter thing.