September 2012
Demonstration Dinner
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
We are happy to accommodate any dietary restrictions – please call ahead to inform us of your specifications so we can create the best possible substitutions for you.
Call now (916) 568-7171 to secure your seats.
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First Course
A Soup of Sweet Corn and Onion
with Fava Bean-English Pea Flan, Iberico Ham,
Lardo and Chorizo
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Second Course
Lobster ‘Pot Pie’ and Small Vegetables
with Black Truffle Butter, Sherry
and Warmed Frisée
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Intermezzo
Sushi • Sashimi • Crudo
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Third Course
Kitchen Cioppino with a Fish ‘To Be Determined’,
Prawns, Rock Shrimp, Scallop-Tomato Salad
and Arugula Mash
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Fourth Course
Piedmontese Beef Tenderloin and Crayfish Thermidor
with ‘Fatted Mushrooms’ and Grilled Beef Jus
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Dessert Course
Bittersweet Chocolate Creamed Tart,
Chocolate Chip-Vanilla Bean Sabayon, Market Fruit
and Walnut Butter Crunch Ice Cream
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