Dry Creek Passport Weekend - Day 2: The Birthday Dinner

Rodney and I hosted our a birthday dinner at Charlie Palmer's Dry Creek Kitchen. What a spectacular meal!!

FIRST COURSE

Local Sonoma County Greens
Shaved Baby Carrots, Pecorino Grand Cru, Zinfandel Cream

Baby Spinach Salad
Poached Puma Springs Egg, Applewood Smoked Bacon, Black Truffle Vinaigrette

Hawaiian Ahi Tuna Carpaccio
Horseradish Creme Fraiche, Mustard Blossoms, Black Hawaiian Sea Salt

SECOND COURSE

Wild Mushroom Veloute
Thyme and Coriander Flan, Black Garlic Paste, Warm Brioche

Dungeness Crab
Avocado Mousseline, Meyer Lemon Gelee, Pickled Fresno Peppers

House Made + Local Charcuterie Platter
Assorted Local Mustards, Marinated Olives, Petit Cornichons

MAIN COURSE

Brown Butter Roasted Alaskan Halibut
Jardinere of Local Baby Vegetables, Artichoke Barigoule, Nicoise Olive

Slow Cooked Guinea Hen
English Pea Mousseline, Applewood Smoked Bacon, Pinot Noir Migonette

Duo of American Duroc Pork: Pan Roasted Loin + Slow Cooked Belly
Black Trumpet Mushrooms, Pickled Cherries, Sauce Charactiere, Winter Truffle Bearnaise

Peppercorn Crusted 'Eye of the Ribeye'
Wild Mushroom and Oxtail Fondue, Sunchoke Mousseline, Pickled Ramps

DESSERT

Meyer Lemon Napoleon
Crispy Meringue, Lemon Sherbet

Coffee Creme Caramel
Buttermilk Beignets, Cinnamon Whipped Cream

Valrhona Chocolate Budino
Guiness Ice Cream, Salted Caramel Ganache, House Made Pretzels

WINES

Russian Hill Viognier (3 bottles)
Trois Sauvignon Blanc (1 bottle)
Walter Hansel Pinot Noir (3 bottles)
Truett-Hurst Zinfandel (3 bottles)