Indianapolis, IN
Tasted Sunday, September 14, 2014 by ATBridge with 699 views
An excess of riches. An evening where the whites outnumbered the reds. And where many whites were more open for current pleasure. My notes start to sound repetitive with words including balance and harmony. The food pairings were thoughtful and delicious, and highlighted every wine. Guests provided the wines from their cellars. Fortunately out of roughly 26 bottles opened, none were flawed save for one of the Weinbachs, that was certainly serviceable, but was notably different from the first bottle opened.
Dungeness crab chaud/froid, sea urchin, soy pickely cherries, toasted hemp hearts
Mushroom farinette
Smoked beef carpacio
Smoked salmon and caviar on toast points
Summer fruit and triple cream basket
Warm and cold oysters with fennel & white pepper curry cream and cucumber mignonette
Mackerel escabeche & prosciutto de Parma, shaved sweet onion, blistered cherry tomato, carrot coulis, fingerling chips
Breton Lobster, potato gnocchi, haricot vert, sweet corn kernels, and corn pudding
Hen and chicken of the woods mushrooms and butternut squash with root vegetable and uni vinaigrette
“Brandade” of Atlantic cod cheeks and cauliflower, dried duck hearts, baby artichoke and apricot tartare, brown butter vadouvan biscuit
Seared foie & foie terrine, creamed couscous de maiz, tomato jam, candied pistachio, salted cashew, brioche
Indiana rabbit saddle and boudin blanc, grilled salsify, turnips, burgundy truffle, rabbit liver jus
Light cured duck breast, warm salad of shredded confit, chanterelles, and crisp wild rice, celeriac puree, cherry & herbs de Provence demiglace
Red wine braised Wagyu short ribs with smokey white beans, carrots and kale, braising essence, and a touch of radish
lamb glazed potato & olives with lamb loin & tongue
"Cheese" (A single macaron with triple cream cheese and fig jam)
Apricot Napoleon with apricot vanilla jam, creme mousseline, and candied apricots
1995 Krug Champagne Vintage Brut
France, Champagne
Light golden color. Slightly oxidative notes on the nose. Baked apples and nuts in the mouth. The acidity seems a bit high and slightly out of balance. A nice way to start.
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